Are there recipes that instantly scream summer to you?
This is one of mine. Anything with heirloom tomatoes, melty cheese and crunchy toast is exactly what I crave in the heat.
Slathering garlic toast with a bright basil whipped feta, then piling on ripe heirloom tomatoes? That sounds like an excellent way to start the week — maybe even the best Monday of the summer.
Every summer I share simple lunches or easy dinners that highlight heirloom tomatoes. A few years back I posted grilled garlic toast topped with an heirloom salad, and it’s easy to see why: these tomatoes turn the most basic sandwich or toast into something special. They’re the very essence of July and August.
This isn’t always my go-to weekday lunch — I should change that — but it’s the perfect Sunday lunch or a quick early dinner alongside grilled corn. It tastes like pure summer.
One easy variation: turn it into a BLT. Add crisp bacon and you’ve got a next-level sandwich.
Whipped feta is a staple I make year-round. It’s tangy, rich and incredibly versatile — perfect as a spread or a base for toasts and crostini. Here, lots of fresh basil turns it into an herb-forward, almost pesto-like whipped feta. The basil flavor is vibrant and bright.
Whipped feta stands up surprisingly well in warm weather if you keep it shaded for a short period. Spread on crostini and topped with vegetables, it’s always a hit and gets eaten quickly. It’s one of those toppings that makes everything feel effortless and delicious.
Why are heirloom tomatoes so stunning? I rarely slice and serve tomatoes raw unless they’re heirlooms — their color, texture and taste make them almost too pretty to eat.
Bonus: the toast gets brushed with garlic oil or garlic butter — take your pick. That subtle garlic richness makes all the difference. I live for toast.
After making this several times, I started topping the toast with a fried or soft-poached egg. It’s fantastic — more filling and deeply satisfying. Definitely try an egg on top if you want a heartier meal.
Let’s make heirloom tomato toast the new basic — an easy, elegant alternative to avocado toast.
Heirloom Tomato Garlic Toast with Basil Whipped Feta
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Ingredients
- 6 slices sourdough bread
- 6 tablespoons unsalted butter, at room temperature
- 2 garlic cloves, minced
- 3 to 4 heirloom tomatoes, sliced
- Fresh basil and oregano for topping
- Salt and pepper for sprinkling
Basil Whipped Feta
- 8 ounces feta cheese, crumbled and at room temperature
- 3 ounces whipped cream cheese, at room temperature
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat the oven to 425°F. Arrange the sourdough slices on a baking sheet. In a bowl, mix the butter and minced garlic, then spread the mixture evenly on each slice of bread.
- Bake for 12 to 15 minutes, until the bread is golden and toasty.
- Remove the toast and spread each slice with about a tablespoon of the basil whipped feta. Top with heirloom tomato slices, season generously with salt and pepper, and garnish with basil and oregano leaves. Serve immediately.
Basil Whipped Feta
- Place crumbled feta in a food processor and pulse until reduced to small crumbs. Add the whipped cream cheese and process for 4–5 minutes, scraping down the sides as needed, until the mixture is very smooth. Add the basil and blend until incorporated. Store covered in the refrigerator for several days.
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I appreciate you so much!
Remind me to come back and admire these beauties again in January.