When I arrived back in Pomfret, I ventured into my herb garden and local farmstand for inspiration. My pots were overflowing with mint, basil and parsley so I whipped them into an herb compound butter with a Greek twist. The buttery spread had a tang from chopped capers and an added salty creaminess from crumbled feta.
For toppings, I drove down to Lapsley Orchard in Pomfret Center and found overflowing barrels of gleaming multicolored heirloom tomatoes. I knew they would be the stars sliced atop ciabatta with a slathering of my compound butter and a sprinkling of Fleur de sel (a purchase from Paris). I practically ran home in anticipation to begin slicing my snack.
Feta Herb Butter
1/4 lb farm fresh butter, softened (I used Wildowsky Dairy’s)
2 t lemon zest (1 t for butter, 1 t for garnish)
1 t chopped capers
1 t fresh parsley, chopped
1 t fresh mint, chopped
1 t fresh basil, chopped
1/3 c crumbled feta cheese
salt and pepper throughout
4 medium-sized heirloom tomatoes, sliced in 1/4-inch rounds
1 loaf of ciabatta, sliced thin and toasted
Fleur de sel and fresh black pepper for garnish
With a wooden spoon, mix the butter, 1 t lemon zest, capers, and herbs in a small bowl until fully incorporated. Fold in the crumbled feta cheese and season with salt and pepper. Set aside at room temperature until ready to spread.