Whipped Feta Heirloom Tomato Toast Boxes

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 38g carbs
• 24g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 8 slices thick sourdough bread slices
• 8 oz feta cheese
• 1/2 cup whole-milk ricotta
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1.5 lb heirloom tomatoes
• 2 cups fresh sweet corn kernels
• 1/2 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 4 cups baby arugula
• 2 tbsp balsamic glaze

Instructions

1. 1Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on both sides, about 2 to 3 minutes per side if broiling; cool slightly so they stay sturdy.
2. 2In a food processor, blend the feta, ricotta, most of the olive oil, and lemon juice until completely smooth and fluffy, scraping the bowl once, about 45 seconds.
3. 3Season the whipped cheese with black pepper and taste; it should be tangy and spreadable. Transfer to a container if packing ahead.
4. 4Core and slice the heirloom tomatoes into thick 1/2-inch rounds; arrange on a tray and sprinkle lightly with flaky salt so juices start to bloom.
5. 5In a bowl, toss the raw sweet corn kernels with torn basil, remaining olive oil, a little salt, and pepper until glossy and fragrant.
6. 6Spread a generous layer of whipped feta on each toast. Layer two or three tomato slices on top, letting edges hang slightly for that viral stacked look.
7. 7Nestle a small handful of arugula beside or under the toast in each lunch box or plate. Spoon the basil corn salad alongside.
8. 8Finish with a zigzag of balsamic glaze and extra torn basil. Pack the glaze separately if meal-prepping so the toast stays crisp until midday.
9. 9Serve immediately or refrigerate assembled boxes up to 4 hours; the contrast of cool creamy cheese, juicy tomatoes, and sweet corn is the peak late-August lunch.