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Heirloom Tomato Garlic Toast with Basil Whipped Feta

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  • 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

basil whipped feta

  • 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!

basil whipped feta

  • 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!

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