With many new plant-based cheese alternatives finally hitting the supermarket shelves, isn’t it time to revisit the old traditional recipes in diary free goodness, then try the sweet sun-ripened tomatoes with coconut feta cheese, black kalamata olives and fresh basil stack. Rarely, if ever, is there anything more delicious than this time-honoured combination of flavours!
INGREDIENTS – Serves 4
1kg washed tomatoes
200g of Bio Life Coconut Feta
20 Kalamata olives
¼ bunch of fresh basil
2 tablespoons of olive oil
Black pepper to taste
Salt to taste
METHOD
1 – remove the core on top of tomatoes with a small knife
2 – Slice tomatoes and stack them attractively into a mound
3 – Crumble the feta over the tomatoes, sprinkle with olive oil, then place olives and basil springs on top. Season to taste with black pepper and salt