Quasi Quark Open Face

• 4 slices of bakery fresh nine grain sourdough whole wheat bread or an equivalent quality variation of your choice
• 2 ounces fresh ricotta cheese
• 2 ounces Bulgarian sheep's feta or equivalent
• 1 ounce creme fraiche
• 1 ounce Quaker whipped cream cheese
• 2 ounces fresh finely chopped heirloom tomatoes
• 1 ounce pickled green tomatoes, chopped
• 1 ounce fresh cucumber, finely chopped
• 1 ounce finely chopped dill, chives, flat leaf parsley, and basil
• slices of heirloom and pickled green tomatoes reserved for topping garnish
• kosher salt and fresh milled pepper to taste
• optional drizzle of EVOO

1. By hand blend all the cheeses together to form a smooth spread. Mix in 3/4 of the fresh herbs, and tomatoes, and all of the cucumbers. Pack this to travel.
2. Season the chopped tomatoes with salt and pepper with optional EVOO and pack them to travel. Pack the bread slices, cut in half, as well.
3. Serving time, spread a generous amount of the cheese blend on each half of the bread slices. Garnish with the reserved tomatoes and fresh herbs. Enjoy this open face either in hand or with a knife and fork.

whole wheat bread, ricotta cheese, creme fraiche, cream cheese, heirloom tomatoes, green tomatoes, fresh cucumber, dill, heirloom, kosher salt

Taken from food52.com/recipes/6972-quasi-quark-open-face (may not work)