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    Diet Garden Plant Based Pretty Food Vegetarian

    Heirloom Tomato Garlic Toast with Basil Whipped Feta (Gluten Free, Vegetarian)

    September 27, 2017

    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)


    6 slices of gluten free bread (this is my favorite)

    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

     sprinkle of garlic powder (optional)

    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.


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