Chef John Folse's Stacked Heirloom Tomato Salad

Prep Time: 20 Minutes
Yields: 6 Servings

Comment: For the best presentation, it is best to use heirloom tomatoes in a variety of colors.

6 medium tomatoes, cut into 1/3-inch thick slices 
1/2 pound Bittersweet Plantation Dairy Bulgarian-Style Kashkaval (24 slices)
6 (1-ounce) slices peasant bread
nonstick cooking spray
1 clove garlic, halved
1/2 cup Bittersweet Plantation Dairy Creole Cream Cheese
2 tbsps water
2 tbsps fresh lemon juice
1 clove garlic, minced 
1/4 cup thinly sliced fresh basil
salt and cracked black pepper to taste

Method: NOTE: If a panini press in not available for grilling bread, use a skillet or grill pan, and grill bread 2 minutes on each side. Preheat panini press according to manufacturer's directions. Spray each side of press with nonstick cooking spray. Place bread on press and grill 2 minutes or until lightly browned. Rub cut sides of halved garlic clove over one side of each slice of bread. Set aside. In a blender, process Creole Cream Cheese, water, lemon juice and minced garlic until smooth. Place 1 slice of bread on each plate. Divide tomato and Kashkaval slices, layering each on top of bread. Spoon 1 tablespoon Creole Cream Cheese mixture on top of each serving. Top with basil and a dash of salt and pepper.