Heirloom Tomato Sun-Cheese Toasts

Ingredients

• 1¼ cup hulled sunflower seeds, soaked & drained*
• 1 clove garlic
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice, plus a bit of zest
• 1 cup water (more as needed)
• ½ teaspoon salt
• 1 baguette, sliced
• mix of heirloom tomatoes
• micro sprouts or sliced basil
• drizzle of olive oil
• salt & pepper, to taste

Instructions

1. Blend together the sunflower seeds, garlic, white wine vinegar, lemon juice, lemon zest, water, and salt. Start your blender on slow and add more water if you need to get the blade moving. Taste and adjust seasonings. Chill for 15 minutes, or until ready to use.
2. Slice baguette & brush slices with olive oil & a bit of salt. Grill each side (or toast them). Top with a slather of sun-cheese, sliced tomatoes and sprouts or sliced basil. Drizzle a little more olive oil on top and add more salt & pepper to taste.
3. Store extra sun-cheese in the fridge, it'll last at least 2-3 more days. If it starts to separate, just give it a stir.