Tomato Toast with Mizithra Cheese

Tomato toast with mizithra and cherry tomatoes on a plate surrounded by fresh basil leaves

Tomato Toast with Mizithra Cheese

Creamy mizithra, marinated tomatoes with red wine vinegar and oregano, and golden toasted bread that drinks up every last drop of juice. Ready in 20 minutes and tastes like Greece.

Course Appetizer, Snack

Cuisine Greek

Prep Time 5

Cook Time 5

Tomato Marinating time 15

Servings

Calories 750kcal

Author by Jenny Skrapaliori Graves

Ingredients

1 cup cherry tomatoes, halved (or 2 ripe tomatoes, sliced) 250 gr
¼ cup extra virgin olive oil total
1 teaspoon red wine vinegar
¼ teaspoon dried oregano
¾ cup fresh mizithra cheese or crumbled feta
4 slices of sourdough bread
Fresh basil leaves

Instructions

Marinate the tomatoes. Combine the tomatoes, olive oil, red wine vinegar, dried oregano, and sea salt in a small bowl.
Toss gently and set aside for at least 15 minutes.
Toast the bread. Heat a cast-iron skillet or heavy frying pan over medium-high heat. Add a thin film of olive oil and place the sourdough slices in.
Toast well on both sides until golden and crisp — about 2 minutes per side.
Assemble. Spread a generous layer of the mizithra over each slice of toast. Spoon the marinated tomatoes on top, along with a little of the tomato-olive oil marinade from the bowl.
Drizzle with fresh olive oil, sprinkle with dried oregano, and finish with a few fresh basil leaves.
Serve immediately.

Notes

Marinate the tomatoes for at least 15 minutes.
Spoon any tomato-olive oil juices left in the bowl all over the toast for major flavor boost.
For best results, serve immediately.

Nutrition