Are you looking for something different to do with all of those tomatoes in your vegetable garden? Look no further. Here’s a fresh way to enjoy them. I love the combination of feta, tomatoes, and chives. If you can’t find or don’t like sunflower sprouts, substitute whatever type you like. Try also to change up the cheese. I like these equally well with sharp cheddar.
Ingredients:
3 ounces feta cheese (crumbled)
½ cup Vegenaise
2 tablespoons chives (minced)
Salt and freshly ground black pepper
6 thick slices focaccia bread (toasted or grilled)
2 pounds mixed heirloom tomatoes (sliced)
Extra-virgin olive oil (for drizzling)
Sunflower sprouts (for garnish)
Directions:
In a medium bowl, mix the feta with the Vegenaise and chives. Season with salt and pepper to taste. Spread this mixture on the bread and top with the tomatoes. Drizzle with olive oil and season with a touch more salt and pepper. Garnish with sprouts and serve immediately.
Check out all of Chef Randy’s cookbooks on Amazon:
Chef Randy’s latest book: Ojai Valley Quarantine Cookbook
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
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