Tomato Lunch Toasts Recipes

TOMATO TOASTS

Steps:

• Puree 1 chopped plum tomato, 1 grated garlic clove, 2 tablespoons olive oil, and 1/2 teaspoon kosher salt in a food processor. Halve 2 mini baguettes lengthwise, then crosswise. Broil until toasted. Spread with the tomato mixture; season with salt and pepper. Top with shaved manchego.

CLASSIC TOMATO TOAST WITH MAYONNAISE AND CHIVES

Steps:

• Combine mayonnaise and 2 Tbsp. chives in a small bowl. Spread each toast with 1 heaping Tbsp. chive-mayonnaise. Divide tomato slices among toasts and sprinkle each with salt, pepper, and sugar, if using. Top with remaining 2 Tbsp. chives.

ROASTED-GARLIC TOAST WITH TOMATO

Steps:

• Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

RUSTIC TOMATO TOAST

Steps:

• Toast the bread on both sides under the broiler, on a stovetop grill or over coals, until it is perfectly browned, with a bit of give in the center, about 1 minute per side.
• Pressing down firmly, rub the top of each toast with the garlic. Press the tomato, cut side down, against the toast. Rub to moisten the toast and give it a juicy red color.
• Drizzle with olive oil and finish with a tiny sprinkle of sea salt. Serve immediately.

ROASTED TOMATO AND BUTTER BEAN TOASTS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over.
• Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate.
• Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven.
• Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool.
• When the toasts are cool, rub one side of each with the remaining whole garlic clove.
• To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat!

TOMATO LUNCH TOASTS

Steps:

• Cut tomato in 1/8 to 1/4 inch thick slices and lay on paper towels (to soak up some of the juices).
• Set aside.
• In a medium bowl, whisk together eggs, milk, thyme, pepper, and dry mustard.
• Let the bread soak for 30 seconds.
• Put oil in frying pan on medium heat, put bread in the pan, and brown one side for about 1 minute.
• Then flip bread over, reduce heat to low, top bread slices with tomato and cheese.
• Cover pan and heat until cheese melts.
• Serve hot.

TORTILLA WITH TOMATO TOASTS

Steps:

• Heat a medium skillet over medium heat and add the olive oil.
• Add the potatoes, season with salt and cook for 5 minutes.
• Add the onion and cook, stirring occasionally, until the vegetables are softened but not brown, about 15 minutes.
• Meanwhile, preheat the broiler.
• Whisk together the eggs and cream and season with salt.
• Pour the egg mixture into the skillet and cook until firm around the edges. Place the skillet under the broiler and cook until the top is firm and golden. Set aside to cool.
• Place the bread slices on a baking sheet and toast them, turning once, under the broiler.
• Cut the tomatoes in half, then squish and rub their guts all over the bread (rachael ray's words). Drizzle the bread with olive oil and season with salt.
• Slide the tortilla onto a cutting board and cut into 4 wedges.
• Serve with the tomato toasts.