What are you doing to send off the season?
I spent my morning last week at Whole Foods exploring the last gems of this summer's harvests. The heirloom tomatoes were insanely beautiful and bright, almost tie-dye in color. I walked over to the cheese section in search of that buttery, slice-able feta that photographs well and doesn't crumble. The "cheese dude" was extremely helpful, allowing me to try seven different types in the store before making a final decision. We agreed that Pure Luck farms had the best feta to offer. My friends also agreed at our Rosh Hashanah (Jewish New Year) hors d'oeuvres dinner!
heirloom tomato crostini with feta and honey
Makes many servings
Crusty bread, such as ciabatta or a French baguette
Olive oil
Heirloom tomato slices
Good feta in salt brine (Pure Luck Farmers if you're in Texas)
Honey
Salt and pepper
Fresh basil
1. Drizzle bread slices with olive oil and toast in oven on 400 degrees until crispy.
2. Top with sliced tomato, slice of feta, salt and pepper, a drizzle of honey, and basil.
adapted from love and lemons
