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Tomato Toast

This recipe is simple, good quality ingredients will make it stand out. I used canned tomatoes from my garden, freshly toasted bread, and topped with fresh micro basil, oregano, and arugula.


Chef notes:

Try adding smashed avocado to the toast, then top it with the tomato feta mix.


Yield: 2 toasties

Preparation time: 25 minutes

Cook time: 5 minutes


1 Jar Tomatoes

2½ oz goat milk feta cheese, crumbled

1 red jalapeño pepper

½ 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 and place them 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, and a pinch of salt. 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 with the tomato and feta mixture, garnish with the micro herbs, and enjoy!

©chefalisonbiebs



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