Photo by Jennifer Davick

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4 servings

  • 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
  • Balsamic vinegar
  • Oregano
  1. Brush bread on both sides with olive oil and toast over wood-burning fire until dark and crispy.
  2. Immediately rub with peeled garlic clove. Spread liberally with brebis.
  3. 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

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