‘Tis the season for Sundays spent at farmers markets, filling our totes to the brim. The season we’re talking about is tomato season, of course – a top highlight of the hotter months for veggie fiends like ourselves.
While we enjoy summer tomatoes in any capacity, we go crazy for simple dishes designed to let their gorgeous color and natural sweetness shine. This heirloom tomato tartine recipe from Market Math – a cookbook from the editors of Food & Wine Magazine – lets the raw fruit do its thing. Whip up the toast as a fresh breakfast or snack (sorry avocados!), or make them as mini tartines for the summeriest appetizers ever…
Garlic, Feta + Heirloom Tomato Tartines
6 slices of Pullman bread
1 large garlic clove, halved
3 oz feta cheese, crumbled
¼ cup mayonnaise or vegenaise
2 Tbsp minced chives
flaky sea salt and pepper
2 lbs mixed heirloom tomatoes and cherry tomatoes, cut into different sizes
extra-virgin olive oil, for drizzling
radish sprouts, for garnish
Light a grill or heat a grill pan. Grill the bread over moderately high heat until browned. Rub the toasts with the garlic halves.
In a medium bowl, mash the feta with the mayonnaise and chives and season with salt and pepper. Spread the feta mayonnaise on the garlic toasts and top with the tomatoes.
Drizzle with olive oil and season with sea salt.
Garnish with radish sprouts and serve right away.