- 1 1/4 cups (310 ml) goat cheese (Dussa’s Ham & Cheese Ltd.)
- 2 tbsp (30 ml) whipping cream (The Milkman)
- 1 tbsp (15 ml) chopped fresh basil leaves, plus extra for garnish (any produce vendor)
- 1 tbsp (15 ml) chopped fresh chives, plus extra for garnish (any produce vendor)
- 1/2 tsp (2.5 ml) finely grated lemon zest (any produce vendor)
- 10 sheets of phyllo dough, trimmed to size of baking tray
- 1/3 cup (70 ml) extra-virgin olive oil, divided (Vancouver Olive Oil Company)
- 9 tbsp (135 ml) plain breadcrumbs, divided
- 1 to 2 lbs (454 g to 907 g) mixed heirloom tomatoes, thinly sliced (any produce vendor)
- Salt and freshly ground pepper, to taste (The Grainry)
- Preheat oven to 375°F (190°C). Line a large rimmed baking tray with parchment paper and set aside.
- In a medium bowl, stir together goat cheese, whipping cream, basil, chives, and lemon zest until well combined.
- Lay one sheet of phyllo on baking sheet, keeping remaining phyllo covered with a damp kitchen towel to prevent them from drying out. Brush lightly with olive oil and sprinkle all over with about 1 tablespoon of breadcrumbs. Repeat layering with remaining phyllo, olive oil, and breadcrumbs. Finish top layer with only a brushing of oil.
- Spread goat cheese mixture evenly over top of layered phyllo dough, leaving a 1-inch border around edges. Artfully arrange tomato slices on top of goat cheese mixture.
- Bake until phyllo is golden brown and crisp, about 25 to 30 minutes. Season with salt and pepper to taste before garnishing with additional chopped chives and basil leaves. Cut into squares and serve.