Heirloom Tomato Toast with a Spicy Pine Nut Spread
I ate my first tomato toast at work, and my taste buds were blown away. I was really surprised that something so simple could be so flavorful. Tomatoes are in season right now, so I really wanted to recreate my own version and share it with you. When I tested this recipe, I kid you not, I probably ate 3 tomato toasts back to back. Come to think of it, a tomato sandwich is now one of my favorite things to eat. I hope you enjoy it just as much as I do.
Relish making this easy recipe of Heirloom Tomato Toast with Spicy Pine Nut Spread. If you made it, please don’t forget to leave a rating!
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Heirloom Tomato Toast with a Spicy Pine Nut Spread
Ingredients
- 4 slices of sourdough bread, toasted with Olive Oil
- 1-2 heirloom tomatoes (depending on size), cut into eight ¼ inch thick slices
- 1 beefsteak tomato, cut into four ¼ inch thick slices
- 2 cups of basil, blanched and shocked
- 1 cup raw pine nuts
- 1 clove of garlic
- ½ serrano pepper, deseeded
- ½ cup olive oil
- ½ lemon, juiced and strained
- Micro Basil
- Pepper
- Flaky Salt
- Extra Virgin Olive Oil
Instructions
- Place a pot filled with water on the stove top, season the water with salt, and bring it to a boil. As you wait for the water to boil, prepare a bowl of ice water that will quickly stop the basil from cooking any longer after you blanch it. Then gather the following ingredients: 2 cups of basil, lemon juice, 1 cup of raw pine nuts, 1 clove of garlic, ½ a deseeded serrano pepper, and olive oil. When the water comes to a boil, blanch your basil in it for 15 seconds only, then shock it in the ice water.
- Before blending all the ingredients, prepare a cold ice bath for your spread to prevent it from browning due to residual heat from the blender. Blend until smooth and spreadable. Set aside in the ice bath.
- Wash tomatoes and then slice them. Aim for eight ¼ inch slices of heirloom tomato and four ¼ inch slices of beefsteak tomato. Then, slice four pieces of sourdough bread and pick micro basil. Set the tomatoes and basil aside.
- Over a medium flame, toast the slices of sourdough bread with olive oil in a cast iron skillet. Allow the pan to heat up before adding olive oil and bread.
- Then, evenly spread the pine nut mixture on each piece of toasted sourdough using a butter knife. Layer the tomatoes on top of each toast. Each should have 2 slices of heirloom tomato and 1 slice of beefsteak tomato. Drizzle extra virgin olive oil over each sandwich, and then sprinkle them with flaky salt and pepper.
- Garnish the sandwich with any kind of basil. I chose micro basil.
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