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5 from 5 votes
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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

 

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