• chefalisonbiebs

Tomato Toast

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


1 Jar Tomatoes

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!

©ChefAlisonBiebs



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