This is sort of a play on caprese, that classic Italian flag on a plate dish that I’ve reached maximum capacity on.  It’s delicious, but a girl can only eat so much.  So for this toast, I switched out milky mozzarella for peppery and creamy blue cheese. It’s unexpectedly wonderful with bright and sweet tomatoes. 

INGREDIENTS

For 2 servings

2 one-inch thick slices of sourdough bread (or whatever bread you like)

4 ounces blue cheese, cut into 1/4-inch thick slices

1 heirloom tomato, cut into 1/4 inch slices

1/4 cup basil, chiffonade

2 tablespoons olive oil

kosher salt and freshly ground pepper to taste

DIRECTIONS

Toast the bread in a toaster. Let the toast cool a little, then top with a slice of blue cheese, followed by a tomato slice, and then a little basil. Repeat until the toast is covered. Drizzle the slices with olive oil and sprinkle salt and pepper. Enjoy!