Serves 6
45 min
Heirloom Tomato Sun-Cheese Toasts
Recipe GLPR3df3761c722b56
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.
