Heirloom Tomato Toast

I love heirloom tomatoes. My favorite are brandywine. This recipe uses fresh, sliced tomatoes (straight from my garden, but farmer’s markets have wonderful options too) on toast with melted cheese. Minimal ingredients, maximum flavor!

What is an Heirloom Tomato?

It’s the seeds that make an heirloom tomato and heirloom. They are passed on from season to season without modification. They are open pollinated – which means they are pollinated by bees and butterflies, even flies or wind and rain. The same plant is produced year after year.

They are not bred for shelf live or beauty. They are thin skinned, lumpy, often have cracks, and are full of lusciously rich flavor. But not all are slicers.

A slicer tomato has a meaty interior and a little less juice than other tomatoes. This makes them the perfect choice for sandwiches. I grew brandywine and oregon spring. The brandywine – a great slicing tomato, has more solid meat and less watery seed pockets. And perfect for this recipe.

The tomato on the left is a brandywine and the one on the right is an Oregon spring. Although both are slicers, but you can see the difference in the heirloom variety – which is why this recipe calls for an heirloom slicer.

The best heirloom slicers include the brandywine, purple cherokee, striped German or black krimm.

Making the toast – 

Start the toasts by mixing the olive oil, truffle oil and salt together in a dish. Brush the toasts liberally with the oil mixture.

Now bake in a 350 degree oven for about five to ten minutes – or until the toasts are lightly browned. Remove from the oven. It’s important to keep a watch on them. Each oven is different so one oven may take longer while another will burn the toast quickly.

While the toasts are baking, mix the mayonnaise, mustard, thyme and parmesan together in a bowl.

Let the toasts cool, then spread each piece with the mayonnaise mixture.

Next, top the toasts with sliced tomatoes,

grated parmesan (not the dried in can) and broil them for about four to five minutes or 

or until the cheese is melted.

Remove from the oven and cut in half. Garnish with a little more fresh thyme and serve.

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

Print

Heirloom Tomato Toast

Toast spread with a tangy mayonnaise and dressed with beautiful heirloom tomatoes and toasted with parmesan cheese.

Course: Appetizer, appetizers, hors d'oeuvre, Side Dish

Cuisine: American, garden fresh

Keyword: french toast, parmesan, sourdough, thyme, tomato, truffle oil

Servings: 8 appetizers

Author: HelenFern

Ingredients

• 4 large slices sourdough bread
• 1/3 cup olive oil
• 1 Tablespoon black truffle oil
• pinch kosher salt
• 1/3 cup mayonnaise
• 1/8 cup yellow mustard
• 1 Tablespoon fresh thyme leaves - and more for garnish
• 1 large heirloom tomato, sliced about 1/4 inch thick
• 1/2 cup shredded parmesan (from the deli not the can)
• salt and pepper to taste

Instructions

1. Start the toasts by mixing the olive oil, truffle oil and salt together in a dish. Brush the toasts liberally with the oil mixture.

2. Bake in a 350 degree oven for about five to ten minutes - or until the toasts are lightly browned. Remove from the oven. It's important to keep a watch on them. Each oven is different so one oven may take longer while another will burn the toast quickly.

3. While the toasts are baking, mix the mayonnaise, mustard, thyme and parmesan together in a bowl.

4. Let the toasts cool, then spread each piece with the mayonnaise mixture..

5. Top the toasts with sliced tomatoes, grated parmesan (not the dried in can) and broil them for about four to five minutes or until the cheese is melted.

6. Remove from the oven and cut in half. Garnish with a little more fresh thyme and serve.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!