Tomato 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.

TOMATO-AVOCADO TOASTS

Steps:

• Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.
• Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL

Steps:

• Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.

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-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.

CHEESY TOMATO TOAST

Steps:

• Preheat the broiler. Place the bread on a baking sheet and broil until lightly golden on both sides.
• Whisk 2 tablespoons olive oil with the garlic and basil in a small bowl; brush evenly on the toasted bread. Season the tomatoes with salt and pepper; arrange a layer of tomatoes on each bread slice. Chop any remaining tomato slices and set aside for the salad. Top the bread evenly with the gruyere, mozzarella and parmesan. Return to the broiler and cook until the cheese melts, about 2 minutes.
• Whisk the vinegar and the remaining 2 tablespoons olive oil in a large bowl; season with salt and pepper. Add the greens and the reserved chopped tomatoes and toss. Serve the cheese toast with the salad and chips.

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.