Heirloom Tomato Garlic Toast with Basil Whipped Feta

Heirloom Tomato Garlic Toast with Basil Whipped Feta

When you need a simple and delicious recipe to serve on a weeknight, this should be your go-to. Made with Summer’s sweet heirloom tomatoes with a creamy, basil feta spread on garlicky, crunchy toast.




6-8 slices sourdough bread

6 tablespoons butter or olive oil, at room temperature

2 garlic cloves, finely minced

4-6 heirloom tomatoes, sliced (use a variety of colors)

2 tablespoons fresh basil

½ teaspoon sea salt, for garnish

¼ teaspoon pepper, for garnish

Basil Whipped Feta Spread

8 ounces feta cheese, crumbled and at room temperature

3 ounces whipped cream cheese, at room temperature

¼ cup fresh basil leaves, torn into small pieces

1 scallion, finely chopped

½ teaspoon lemon zest

½ teaspoon lemon juice

¼ teaspoon sea salt



Preheat the oven to 425 degrees F. 

In a small bowl, stir together the butter or olive oil and garlic until combined. Spread the mixture over each slice of bread and place on a baking sheet and bake for 10-12 minutes until golden brown and crispy. 

Meanwhile, make the whipped feta spread by placing the feta and cream cheese in a food processor. Pulse until smooth and creamy, about 2 minutes. Add in ¼ cup of basil, chopped scallion, lemon zest & juice and salt and pulse just until combined.

When bread is golden brown, remove the toast from the oven and spread each slice with a tablespoon or more of the basil whipped feta spread. Top with a few slices of heirloom tomatoes, a few basil leaves and sprinkle with salt and pepper. 

Serve immediately. 
*The feta spread can be tightly wrapped, refrigerated and kept for up to a week. 


vegetable plate

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