Heirloom Tomato Garlic Toast with Basil Whipped Feta.
Are there recipes that come to mind instantly when you think of SUMMER?
This is totally one of mine. Anything heirloom tomato-y, cheesy and toasty is exactly where I want to be in the heat.
And throwing heirloom tomatoes on your garlic toast that is already spread with basil whipped feta sounds like an EXCELLENT plan for Monday. Might make it the best Monday of the summer, in fact!
Every summer I love sharing some sort of easy lunchtime or simple dinner recipe with heirloom tomatoes. A few years ago it was grilled garlic toast with heirloom salad on top. Obviously I love eating pretty things, but these tomatoes are just so delicious when made into a simple sandwich or toast. It’s the epitome of July and August.
While this isn’t something I’d usually throw together during the week – I have no idea why and should definitely change that – it’s the quintessential summer Sunday lunch. Like something I’d make right when we get home from church or something that I’d even throw together around five or six for an early dinner with grilled corn.
Tastes like HEAVEN.
Oh but of course, the ultimate thing to do here?… a BLT. Just sayin’. Giving you an extra idea!
I feel like whipped feta is an easy staple that I make every season. It pairs well with so many different recipes, appetizers, be it in the winter or the spring. It’s tangy and rich and I love using it as a spread or a base for toasts and crostini. Here, I threw in a ton of fresh basil from my herb box and it was insanely flavorful. It was like pesto whipped feta – the basil was so strong.
In the summer, it holds up fairly well in the heat too. I mean, I wouldn’t place it in a bowl in the hot burning sun for hours, but I have spread it on crostini and topped it with vegetables, kept it in the shade for an hour or so and it gets eaten up like crazy. So versatile and tasty.
Whyyy are heirloom tomatoes so absolutely stunning? I never care about eating tomatoes sliced raw like this until I see the beautiful heirloom ones. Half the time they look almost too pretty to eat.
This toast is brushed with garlic oil, so there is that. Or garlic butter! Whichever you want. I live for toast.
Now let me just say that after I made this a few times with the basil whipped feta, I started adding an egg on top. AHHHH! It was so fantastic. Super filling and satisfying too. So you should definitely give that a whirl.
Let’s make our heirloom toast the next basic, easy avocado toast! I’m in.
- 6 slices sourdough bread
- 6 tablespoons unsalted butter at room temperature
- 2 garlic cloves minced
- 3 to 4 heirloom tomatoes sliced
- fresh basil and oregano for topping
- salt and pepper for sprinkling
- 8 ounces feta cheese crumbled and at room temperature
- 3 ounces whipped cream cheese at room temperature
- 1/4 cup fresh basil leaves torn into pieces
Preheat the oven to 425 degrees F. Place the sourdough slices on a baking sheet. In a bowl, stir together the butter and garlic until combined. Spread each slice of bread with the butter.
Bake the slices for 12 to 15 minutes, until golden brown and toasty.
Remove the toast and spread each slice with a tablespoon or so of the whipped feta. Top with a few heirloom tomato slices and sprinkle generously with salt and pepper. Add a few basil and oregano leaves for garnish. Devour!
Add the crumbled feta to a food processor and pulse until small crumbs remain. Add in the cream cheese and puree for 4 to 5 minutes, scraping down the sides when necessary, until feta is super creamy. Add in the basil leaves and blend until combined. This keeps great in the fridge for a few days!
Remind me to come back and look at these babies come January.