Toma Wyncroft Recipe

Slice tomatoes and bread

Wash tomatoes and basil. Cut tomatoes into 1/4- to 1/2-inch slices or wedges depending on size. Lightly brush both sides of each bread slice with 1 tbs olive oil and toast in a skillet or oven at 400°F (205°C) until golden, about 4–6 minutes total. Rub toasted bread once with a halved garlic clove for subtle garlic flavor.

Crumble the Wyncroft cheese into a bowl and stir in 2 tbs extra-virgin olive oil, the lemon juice, honey, and a pinch of salt and pepper to make a spreadable, slightly loose cheese mixture. If Wyncroft is very creamy, use less oil; if drier, add a splash of water (1–2 tsp) to loosen.

Dress the tomatoes

Place tomato slices in a wide bowl or on a platter. Mince or finely grate the remaining garlic clove and sprinkle over tomatoes. Drizzle 1 tbs extra-virgin olive oil over them, sprinkle the 1 tsp sea salt and 1 tsp black pepper, and gently toss or press so juices release slightly. Let sit 5 minutes to macerate.

Build crostini

Spread a generous layer (about 1 oz / 2 tbs) of the Wyncroft cheese mixture onto each toasted bread slice. Top each with one or two tomato slices (or a wedge), then garnish with torn basil leaves and a few microgreens or baby arugula if using. Scatter the toasted pine nuts or chopped walnuts on top for crunch.

Finish each crostini with a light drizzle of the remaining 1 tbs olive oil and a final grind of black pepper. Taste and adjust salt if necessary. Serve immediately while bread is still slightly warm so the cheese softens and tomatoes are juicy.

Leftover cheese mixture can be refrigerated in an airtight container for up to 3 days. Toast additional bread just before serving to maintain crunch.