Fall is on the way and that means tomato vines will be heavy with wonderfully ripe tomatoes. 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 a plant based diet. I use gluten free bread, but if gluten is not an issue for you, I suggest using a hearty sourdough. I normally do not eat dairy, but I LOVE feta, especially on salad and sauteed with spinach. It is one of the “healthier” cheeses out there. If you want to make this dairy free, I suggest using Kite Hill cream cheese – it is delicious! I think my dad would approve ♥
Heirloom Tomato Garlic Toast with Basil Whipped Feta
Ingredients:
6 slices of gluten free bread or sourdough for the gluten lovers
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) – sub with Kite Hill cream cheese for dairy free
1/4 cup fresh basil leaves, torn into pieces
a 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 in the fridge for a up to a week.
Spread the Basil Whipped Feta on your bread while it is warm. Top with sliced tomatoes and additional basil leaves.
Heirloom Tomato Garlic Toast with Basil Whipped Feta (gluten free)
Ingredients
Ingredients:
- 6 slices of gluten free bread or sourdough
- 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
- a sprinkle of garlic powder optional
Instructions
-
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 in the fridge for a up to a week.
-
Spread the Basil Whipped Feta on your bread while it is warm. Top with sliced tomatoes and additional basil leaves.
Enjoy!
