Ingredients

  • 1 loaf pumpernickel bread
  • 3 tbsp. chevre
  • 6-7 heirloom tomatoes
  • 2 tsp. basil (chopped)
  • 2 tsp. chive  (chopped)
  • 1 clove garlic
  • 1 tbps. olive oil
  • 1/2 tsp. salt
  • 1 sprinkle black pepper

Preparation

  1. Slice tomatoes. Toss the tomatoes in salt, olive oil, black pepper,  1 tsp. of chopped basil and 1 tsp. of chopped chive.
    Allow to marinate for about 20 minutes.
  2. Slice the pumpernickel bread into quarter inch thick slices. Toast in oven for 1-2 minutes.
  3. Cut garlic in half. Rub garlic on each toast to give it just enough aroma.
  4. Spread a generous amount chevre and evenly distribute tomatoes on each slice of toast.
  5. Sprinkle remaining basil and chive on top.
  6. Ready to serve!