Heirloom Tomato Sun-Cheese Toasts

Name: Heirloom Tomato Sun-Cheese Toasts
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1¼ cup Hulled sunflower seeds, soaked and drained; 1 cup Water, plus more as needed; 1 Garlic clove; 1 tablespoon Fresh lemon juice; 1 Lemon zest; 2 tablespoon White wine vinegar; ½ teaspoon Sea salt, divided; 1 Baguette, sliced into 1/2-inch rounds; 3 tablespoon Extra virgin olive oil; Fresh heirloom tomatoes, mixed varieties, sliced; Fresh basil, sliced, or microgreens; Freshly cracked black pepper, to taste

Recipe GLPR3df3761c722b56

Mediterranean

Appetizer

45 min

337 cal

Servings: 6

Grill

SNAP eligible

Crispy olive oil-brushed baguette slices topped with a creamy sunflower seed spread, fresh heirloom tomatoes, and aromatic basil or microgreens. This vibrant, dairy-free toast celebrates seasonal tomatoes with a tangy, nutty sun-cheese made from soaked sunflower seeds blended with lemon and white wine vinegar.

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Ingredients

1¼ cup Hulled sunflower seeds, soaked and drained

1 cup Water, plus more as needed

1 Garlic clove

1 tablespoon Fresh lemon juice

1 Lemon zest

2 tablespoon White wine vinegar

½ teaspoon Sea salt, divided

1 Baguette, sliced into 1/2-inch rounds

3 tablespoon Extra virgin olive oil

Fresh heirloom tomatoes, mixed varieties, sliced

Fresh basil, sliced, or microgreens

Freshly cracked black pepper, to taste

Directions

Prepare the sun-cheese: Add soaked and drained sunflower seeds to a blender with water, minced garlic, lemon juice, lemon zest, white wine vinegar, and salt. Blend on low speed, adding more water a little at a time if needed to help the blades move smoothly. Continue blending until you reach a creamy, spreadable consistency. Taste and adjust seasonings as desired. Transfer to a bowl and refrigerate for at least 15 minutes before serving.
Prepare the baguette: Slice the baguette into 1/2-inch-thick rounds. Lightly brush both sides of each slice with olive oil and sprinkle with a pinch of salt.
Toast or grill the baguette slices over medium-high heat (in a grill pan, on a grill, or in a toaster oven) for 2–3 minutes per side, until golden and crispy.
Assemble the toasts: Spread a generous amount of sun-cheese onto each warm baguette slice. Top with fresh sliced heirloom tomatoes and a small handful of basil or microgreens.
Drizzle lightly with remaining olive oil, add a pinch more sea salt, and finish with freshly cracked black pepper to taste. Serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

The recipe hinges entirely on heirloom tomatoes in peak season, a seasonal constraint that makes this a summer-only dish in North Carolina—outside June through September, grocery-store heirlooms are either unavailable or cost $4-6 per pound at Whole Foods or specialty counters, pushing the per-serving cost above $3. The sunflower-seed "cheese" is the real time trap: soaking, blending, straining, and seasoning easily adds 20-25 minutes beyond the stated 45, and you'll find sunflower seeds at any major chain but not necessarily organic raw ones, which give better flavor. It's a fussy, same-night dish that doesn't reheat well—the toast goes soggy, the "cheese" breaks—so plan this for when tomatoes are at farmers' markets and you're ready to eat immediately.