2 ounces Point Reyes Fennel Blue, room temperature
4 tablespoons unsalted butter, room temperature
1 garlic clove, minced
Pinch of kosher salt
Pinch of black pepper
4 thick slices of bread, toasted
½ cup halved cherry or sungold tomatoes (could also use sliced tomatoes)
Fennel fronds, for garnish
Instructions
In a small bowl, mix together fennel blue, unsalted butter, garlic, salt and pepper until well combined. Spread a generous amount on each slice of toasted bread. Top with tomatoes, and garnish with fennel fronds and extra Fennel Blue crumbles, if desired.
