4 thick slices of sourdough bread
1 tablespoon extra virgin olive oil
1 clove garlic, peeled
8 ounces Many Fold Farm brebis cheese
1−2 medium heirloom tomatoes, thinly sliced
Salt and cracked black pepper
- Brush bread on both sides with olive oil and toast over wood-burning fire until dark and crispy.
- Immediately rub with peeled garlic clove. Spread liberally with brebis.
- Top with thin slices of tomato. Season with salt and pepper. Drizzle with olive oil and balsamic. Garnish with small leaves of oregano.
- from Chef Anne Quatrano of Floataway Cafe, Atlanta, GA