Tartines with Multi-Coloured Marmande Heirloom Tomatoes


Rinse and peel the tomatoes, then cut into round slices.

Dice the black olives and finely chop the basil.

In a bowl, mash the feta with a fork, then combine with the olives and basil.

Toast the slices of bread.

Generously spread the feta mixture onto the slices of bread, then top with the tomatoes. Season with salt and pepper.

Chef’s tip

For more gourmet tartines, marinate the tomato slices in basil-infused olive oil for one hour.