1lb
heirloom tomatoes, sliced 1/2-in thick and halves
¼cup
Marcona almonds, chopped
¼cup
fresh mint, coarsely chopped
¼cup
flat-leaf parsley
Flaky sea salt for serving
INSTRUCTIONS
1
In the bowl of a small food processor, combine the feta with the milk and olive oil, and process until smooth. Press the cheese through a fine mesh strainer set over a small bowl to discard any cheese crumbles. The mixture should be very smooth.
2
Spread the whipped feta on a large serving plate and top with the peaches and tomato slices.
3
Add the almonds to top and drizzle the fruit lightly with olive oil. Finish by garnishing with chopped mint, parsley, and a sprinkling of flaky sea salt to serve.
1lb
heirloom tomatoes, sliced 1/2-in thick and halves
¼cup
Marcona almonds, chopped
¼cup
fresh mint, coarsely chopped
¼cup
flat-leaf parsley
Flaky sea salt for serving
INSTRUCTIONS
1
In the bowl of a small food processor, combine the feta with the milk and olive oil, and process until smooth. Press the cheese through a fine mesh strainer set over a small bowl to discard any cheese crumbles. The mixture should be very smooth.
2
Spread the whipped feta on a large serving plate and top with the peaches and tomato slices.
3
Add the almonds to top and drizzle the fruit lightly with olive oil. Finish by garnishing with chopped mint, parsley, and a sprinkling of flaky sea salt to serve.
