Heirloom Tomato & Basil Marbled Rye Bites
Description
Heirloom Tomato & Basil Marbled Rye Bites recipe
Toasted marbled rye squares layered with whipped goat cheese, cherry tomato slices, basil ribbons, and sea salt.
→ Drizzle with olive oil and a touch of honey for contrast.
Ingredients
- 4 slices of dark rye bread (or pumpernickel)
- ½ cup goat cheese (soft, room temperature)
- 1-2 tbsp plain Greek yogurt or cream (to whip the cheese)
- 1 cup mixed cherry or heirloom tomatoes, sliced
- ¼ cup fresh basil leaves, chiffonade (thin ribbons)
- Flaky sea salt, to taste
- Freshly cracked black pepper
- Extra virgin olive oil, for drizzling
- Optional: wildflower or clover honey, for a hint of sweetness
Instructions
- 1 Cut each rye slice into quarters (squares). Lightly toast until golden and crisp, about 4–5 minutes in a 375°F (190°C) oven or toaster oven.Make the whipped goat cheese:
- 2
In a small bowl, whip the goat cheese with a splash of Greek yogurt or cream until smooth and spreadable.Assemble the bites:- 3
Spread a dollop of whipped goat cheese onto each toasted rye square. Layer with 1–2 slices of tomato and a few basil ribbons.Finish with flavor:- 4
Drizzle each bite with olive oil, sprinkle with flaky sea salt and cracked pepper. Add a light touch of honey if desired to balance acidity.NoteTips & Variations
- Add a sliver of pickled red onion or pickled herring for tang
- Swap goat cheese for whipped feta or a plant-based cheese for dairy-free
- Use mini rye crispbreads for a crunchier texture
- For larger gatherings, serve on a wooden board with tomatoes and cheese in bowls for DIY bites
Abby PhillipsFoodie + Boy Mom - 2
Toast the rye: