September - Whipped Feta & Beefsteak Tomato Toast
The inspiration for this toast started with the beautiful tomatoes in this week’s basket. It’s pretty much impossible to EVER find, in the supermarket, tomatoes as red, sweet, and delicious as what Andy @GrowEcoFarm delivers to his customers. No wonder some people “think” they don’t like tomatoes ha-ha.
Ingredients:
1 beefsteak tomato (sliced or cut into wedges)
1 avocado
4 oz hunk of feta
4-5 oz whipped cream cheese
1 1/2 tbsp green onion (sliced)
3-4 fresh basil leaves (sliced into fine strips)
1/2 tsp extra virgin olive oil
fresh ground black pepper to taste
a few slices of your favorite toasted bread
Optional Ingredients:
1/4 of a HOT Bulgarian carrot pepper w/out seeds OR another pepper of your choice and preferred heat level
Perfectly ripe beefsteak tomato sprinkled with S&P
Method:
In your food processor chop your feta into a fine crumb
Add in your whipped cream cheese and blend those together until perfectly smooth
Next add to the mixture 1/2 of the green onions, 1/2 of the fresh basil, the olive oil, and (if you are using one) your hot pepper. Once again run your food processor until all of these ingredients are incorporated
Give the mixture a taste at this point and doctor it as you’d like. For example, if you would prefer it a bit thinner you can increase the olive oil. If it’s too salty from the feta you can increase parts of cream cheese. If you want to increase the herbs, add fresh pepper, or anything else you can experiment in any countless number of ways
Once you are happy with your whipped feta flavors you can spread a good amount of it across the slices of your toasted bread.
*I prefer to wait until my toast is completely cooled before this step so that the cheese mixture doesn’t melt from the heat.
Now add your cut tomatoes and/or sliced avocado on top of those. As you can see in my photo, this time around I chose to make one toast with just tomato and the other with just avocado, but you can combined both together on the same toast too which is delicious.
Sprinkle the remaining green onion and basil over the top & finally drizzle with a touch more olive oil. Voila!
Note: Don’t feel like you have to use all of the feta spread right away. It will keep in the fridge for a few days. In that time consider enjoying some as a dip with fresh veggies or spread it on a bagel for breakfast. You don’t have to eat it just one way.
1st the feta gets a fine crumble in the food processor
The finished whipped feta mixture
Avocado, Basil, and Whipped Feta Toast