Are you looking for something different to do with the tomatoes that are beginning to ripen? Look no further. Here’s a fresh way to enjoy them. I love the combination of feta, tomatoes, and chives. If you can’t find or don’t like sunflower sprouts, substitute whatever type you like – or change the cheese. I like these equally well with sharp cheddar.

Open-Face Tomato Sandwiches

Yield: 6 sandwiches

INGREDIENTS

3 ounces feta cheese (crumbled)

½ cup Vegenaise or Mayonnaise

2 tablespoons chives (minced)

Salt and freshly ground black pepper

6 thick slices of focaccia bread (toasted or grilled)

2 pounds mixed heirloom tomatoes (sliced)

Extra-virgin olive oil (for drizzling)

Sunflower sprouts (for garnish)

DIRECTIONS

1. In a medium bowl, mix the feta, Vegenaise, and chives. Season with salt and pepper to taste.

2. Spread the mixture on the bread and top with the tomatoes.

3. Drizzle with olive oil and season with a touch more salt and pepper.

4. Garnish with sprouts and serve immediately.

Randy Graham is a private chef and author whose cookbooks include “The Ojai Valley Cookbook,” “The Ojai Valley Vegetarian” and the “The Ojai Valley Vegan.” He has been a vegetarian since 1975 and enjoys cooking for friends and family using ingredients from backyard vegetable and herb gardens.

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