Heirloom Tomato Toast Stacks with Whipped Feta & Hot Honey

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 8 slices thick-sliced sourdough bread
• 8 oz block feta cheese
• 1/3 cup whole-milk Greek yogurt
• 1 tsp lemon zest
• 3 tbsp extra-virgin olive oil
• 1.5 lb heirloom tomatoes
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 cup fresh basil leaves
• 3 tbsp hot honey
• 1/4 cup toasted pepitas

Instructions

1. 1Pat the feta dry and crumble it into a food processor with the Greek yogurt, lemon zest, and a drizzle of olive oil. Blend until completely smooth and fluffy, scraping the bowl once, about 45 seconds; taste and adjust salt if needed.
2. 2Toast the sourdough slices in a toaster or under a broiler set to high until deep golden and crisp on both sides, watching carefully so the edges do not burn.
3. 3While the bread toasts, core the heirloom tomatoes and cut them into thick 1/2-inch slices; arrange on a plate and season lightly with flaky salt and black pepper so the juices begin to pool.
4. 4Spread a generous layer of the whipped feta over each warm toast, reaching nearly to the edges so every bite stays creamy.
5. 5Layer two or three seasoned tomato slices on each toast, overlapping slightly and pressing gently so they adhere to the feta.
6. 6Tear fresh basil leaves over the tomatoes, then drizzle each stack with hot honey in thin ribbons so the heat and sweetness hit every layer.
7. 7Finish with a scatter of toasted pepitas for crunch and a final crack of black pepper.
8. 8Serve immediately as open-faced stacks, two per person, with extra hot honey on the side for drizzling; pack leftovers by keeping components separate until lunchtime.