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