Tomato + Tomato toast
Ingredients
- 1 thick slice of sourdough or other crusty bread
- 2 T of extra virgin olive oil
- 1 smashed clove of garlic
- 1 cup of ripe heirloom tomatoes cut into ½ inch pieces
- 1 t of finely minced shallots
- ½ t of champagne vinegar
- ¼ t garlic rasped through a microplane
- ½ oz of good quality extra virgin olive oil
- 1 T of chopped toasted pumpkin seeds
- 1 t of chopped parsley and chives
- Salt and pepper to taste
- 2 T of tomato jam
- Buratta or ricotta cheese
- Bunch of fresh arugula
- Freshly grated Parmesan
Method
-
In a bowl, combine the diced tomatoes with the shallots, vinegar, rasped garlic, ½ oz extra virgin olive oil, the toasted pumpkin seeds, chopped parsley, chopped chives, and salt and vinegar. Mix well. Set aside.
-
Brush the slice of desired bread with the extra virgin olive oil. Then, toast in a hot oven, grill, or pan heat. When toasted, rub the toast with a smashed glove of garlic.
-
Using a spoon or knife, spread the tomato jam over the toast. Then, spoon on as much of the diced tomato mixture as you wish.
- Top off with the buratta or ricotta, then some arugula, and finish with parmesan cheese.
