tomato + peach toast
what I've had for lunch every day this week
For years I’ve had FOMO whenever tomato season comes around. Summer heirloom tomatoes are stunning. The bright reds, the fun shapes. I used to watch my dad eat slices of tomato with just salt and pepper and think he was insane.
I like tomatoes when they’ve been cooked or blended (pasta sauce, salsa, etc) but I’ve never been able to just eat a slice of tomato. Bruschetta made me believe I could change that and finally experience the joys of tomato season.
So I’ve been micro dosing tomatoes - I started by marinating them in olive oil, balsamic, basil, salt + pepper, and garlic. Now I can eat them with just olive oil, salt, and pepper but I still like to add thinly sliced garlic. And red pepper flakes of course.
This recipe combines a new and a long time favorite summer fruit - tomatoes and peaches!
You’ll need
Sourdough bread
Butter
Heirloom tomato
Peach
Cottage Cheese (could replace with burrata)
Basil
Salt, Pepper, Red pepper flakes
How to:
Thinly slice your tomato (about 2 slices per toast, depends on the size of your tomato + toast though). Drizzle both sides with olive oil, then add salt, pepper, and thinly sliced garlic. This only needs to marinate for about 5 minutes but they can certainly sit longer!
Toast a piece of sourdough bread, add a bit of butter (optional but… do it)
Spread about 1/4 cup of cottage cheese onto one side of the toast.
Add tomato slices and a pinch more pepper. Top with peach slices, thinly sliced basil, and red pepper flakes.
It’s really so simple! Minimal effort, high reward.
A couple of tips to make it extra delish:
Use basil olive oil if you can find it! I have some that a friend gave me as a hostess gift and it’s perfect for this dish.
Drizzle the finished product with the oil the tomatoes were marinating in. YUM.
Happy summer! Get outside and offline!!
xoxo,
Anna