This recipe is simple, good quality ingredients will make it stand out. I used vine-ripened tomatoes from my garden with my canned tomatoes and topped it with fresh micro basil, oregano and arugula.
Total prep time: 25 minutes
2 1/2 oz goat milk feta cheese, crumbled
1 red jalapeño pepper
1/2 tsp extra virgin olive oil
4 tbsp salted butter
2 slices bread
6 oz fresh tomatoes
fresh micro basil, oregano, and arugula
Remove the seeds and pith from the jalapeño pepper and chop it finely.
Drain the canned tomatoes into a mixing bowl. Lightly crush the tomatoes with your hands or the back of a fork.
Add the jalapeño pepper, crumbled feta cheese, olive oil, a pinch of salt and mix to combine.
Slice 2 pieces of bread about half an inch thick and drizzle olive oil on both sides.
Heat a frying pan on medium heat. Add the slices of bread to the pan and toast both sides until golden brown.
Turn off the heat and 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 and pepper.
Top the sliced tomatoes with the tomato and feta mixture.
Garnish with the micro herbs, and enjoy!