Move over avocado on toast. This is your new brunch staple. Serve it on its own, or with scrambled eggs on the side.
1 piece of sourdough toast
2 tbsp Summer Land Camel Dairy Persian Feta
1 vine tomato, thickly sliced
1 sprig of thyme (from the cheese’s marinating oil)
sea salt flakes and pepper to taste
Spread the toast with the cheese and top with the tomato. Sprinkle over some of the thyme from the marinating oil, a drizzle of the olive oil, sea salt and pepper to taste.
Recipe by Tori Haschka