During September and October tomato vines are heavy with wonderfully ripe tomatoes (except for mine, I got exactly one tomato from 7 feet of tomato vines, but that’s another story!) Luckily there are tons of recipes available to put these beauties to good use.
My dad taught me how to eat a proper tomato sandwich, and I dedicate this to him. I have changed a few of the ingredients to be more in line with my healthy, plant based diet. I use gluten free bread, but if gluten is not an issue for you, I suggest using a hearty sourdough. I think my dad will approve ♥
Heirloom Tomato Garlic Toast with Basil Whipped Feta (gluten free)
3 to 4 heirloom tomatoes, sliced
fresh basil and oregano for topping
salt and pepper for sprinkling
Basil Whipped Feta
8 ounces of Feta cheese, crumbled and at room temperature (French feta is perfect for this)
1/4 cup fresh basil leaves, torn into pieces
Toast the gluten free bread in your toaster. If you are using sourdough, I like to bake it in the oven at 425 degrees until golden brown.
To make the Basil Whipped Feta: Add the feta to a food processor and pulse until creamy. If you find that you are having a hard time getting a creamy consistency, add a few drops of water. Add the basil leaves and blend until combined. This keeps great in the fridge for a few days!
Spread the Basil Whipped Feta on your bread while it is warm. I had this for lunch today and might again tomorrow.