This recipe is so simple, good quality ingredients is what makes it delicious. I used vine ripened tomatoes from my garden, with the canned tomatoes from a previous post, topped with fresh micro basil, oregano and arugula.
Total prep time: 15 - 20 minutes
65g Goat Milk Feta Cheese, crumbled
1 Red Jalapeño Pepper
1/2 tsp Extra Virgin Olive Oil
4 Tbsp Salted Butter
2 slices Bread
175g Fresh Tomatoes
Fresh Micro Basil, Oregano, and Arugula
Remove the seeds and pith from the jalapeño pepper and chop it fine. Drain the canned tomatoes into a small bowl, lightly crush them and mix together with the jalapeño pepper, crumbled feta cheese, olive oil and a pinch of salt.
Slice two slices of bread about half an inch thick and butter both sides. Heat a frying pan on medium heat and toast the bread on both sides until golden brown. Remove the toast from the pan, add thin slices of fresh tomato shingled to cover the whole toast and season with a pinch of salt. Top with the tomato, feta mixture, garnish with the micro herbs, and enjoy!