I’m officially obsessed with the consistent high quality produce available at my farmer’s market! I mean, it’s not shocking, but now that I have become a frequent buyer (I wish they had customer loyalty card!) I find myself constantly in awe. Everything that I have brought home and put in an amazing dish has turned out flawlessly. As much as I wish this could all be accredited to my kitchen skills, I’ve hardly done anything to the produce because it simply doesn’t need it!
Of course I had to take a photo of the cutest cow any packaging ever did see that was on the Fromage Blanc I got from the amazing creamery out of Foxboro, MA (or better known to my New England friends as where Tom Brady plays). UM p.s. they offer RAW MILK on order request, so that’s great news! This spreadable treat is creamy, flavorful and oh so good.
I decided to slightly roast the tomatoes in this recipe so they were warm on the freshly toasted bread and cheese, but you could easily go caprese style on this dish and keep them raw. However, don’t skimp on the basil, which is essential (not that ANYONE would ever consider such a thing).
This makes for a great app or snack, and takes hardly anytime to whip up since the ingredients speak for themselves. Plus they’re extra festive with their Rastafarian style, don’t you think?
- A few slices of pumpernickel, toasted under the broiler
- Your favorite spreadable cheese, such as goat, ricotta or like I used, fromage blanc
- 3 heirloom tomatoes, sliced thin
- Olive oil, for drizzling
- Fresh basil, torn
- Salt and pepper
Heat your oven to 400°. Place tomatoes on a parchment lined baking sheet, drizzle with a little olive oil and roast until al dente, about 10 minutes.
While the tomatoes cool, turn on the broiler. Toast bread a few minutes on each side, until slightly golden brown. Spread your cheese and assemble tomatoes. Toss basil on top with a little salt and pepper and serve!