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Ricotta and Feta Heirloom Tomato Toast

Ricotta and Feta Heirloom Tomato Toast

Straight up, I’ll eat toast any time of day, any day of the week. Even if I’m counting calories, even if I’m tracking my macros, and definitely if I’m monitoring my carbs. It’s one little indulgence that I consistently justify because no matter how trendy the once modest and obligatory over-easy egg partner in crime has become, it’s still freaking good.

Avocado toast comes in all shapes and sizes with diverse toppings galore too. So how could one not salivate over a slice of oven baked and creamy, tangy, salty, and sweet topped goodness?

But as much as I enjoy an avocado mash or fancy fan on my multi-seed, sourdough, or naan “toast,” sometimes I like to change it up a bit.


This week, I dabbled in something a little different. Because a beautiful jar of olive oil marinated sheep’s and goat’s cheese feta was sitting so intriguingly in my fridge, right next to a container of fresh ricotta. And since I happened to have some beautifully ripened baby heirloom tomatoes, I decided to make them join efforts for my palate.

Side note - I hadn’t seen Pumpernickel bread since living in L.A. until a couple of weeks ago when I found it at Trader Joe’s. Score! God I love that bread. And it seems healthy even if it isn’t.


This simple toast concoction of creamy sea salted ricotta and feta paired with heirloom tomatoes, a drizzle of olive oil, and some salt and pepper was just heavenly. And I’m pretty sure you’ll agree.

So here’s the recipe that isn’t really a recipe.

Ricotta, Feta, and Heirloom Tomato on Pumpernickel


2 tablespoons Ricotta

2 tablespoons good quality cubed Feta

6-10 baby heirloom tomatoes, sliced

1 slice Pumpernickel (or your favorite bread)

1 tablespoon good quality olive oil

Sea salt and pepper


Preheat oven to 350 degrees. In a small bowl, combine ricotta and feta. Mash with back of a fork and then lightly salt. Place bread in oven for about 5 minutes or until toasted to your liking. Spread with cheese. Top with sliced tomatoes. Sprinkle with salt and pepper and drizzle olive oil on top.

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