Tomato Brebis Toast with Basil Pesto

Corporate Chef Josh Feathers combines thick slices of Summer tomatoes, Blackberry Farm Brebis, and homemade pesto in this eye-catching and mouth-wateringdish.

Tomatoes:

You will need four nice, ripe tomatoes. Cut into slices that will fit onto your bread. Larger, thicker slices for larger pieces of toast, or smaller slicesfor a canapé or snack. Season the slices with sea salt and pepper.

Pesto:

1/2 cup toasted pine nuts
/2 lb fresh Basil Leafs
1/2 lb Italian parsley leafs
1/2 cup grated Parmesan or Singing Brook Cheese
1 cup extra virgin Olive oil
1 clove garlic

Place all ingredients but the olive oil into a food processor and pulse until it all has a consistent look. With the processor running slowly, drizzlein the olive oil. Season with a small amount of salt. Place in an airtight container and refrigerate.

To Plate:

Slice your favorite focaccia bread or baguette into 1/4 inch thick slices and either grill the bread or toast it in an iron skillet. Spread a good smearof Blackberry Farm Brebis cheese on the warm toast. Next, smear pesto on top of the brebis and top with enough of the seasoned tomato to cover the pesto.

Chef Extra: Add a sunny side up egg!