Early Girl Tomatoes on Toast with Basil-Infused Mayonnaise
When it comes to in-season tomatoes, keeping recipes simple is best. As for this dish, you’ll love the tomatoes paired with a hint of herbaceous-ness from our basil oil, and the creamy, savory factor from the mayo. If you still aren’t too keen on using mayo, try a spreadable goat or cow’s milk cheese.
Early Girl Tomatoes on Toast with Basil-Infused Mayonnaise
When it comes to in-season tomatoes, keeping recipes simple is best. As for this dish, you’ll love the tomatoes paired with a hint of herbaceous-ness from our basil oil, and the creamy, savory factor from the mayo. If you still aren’t too keen on using mayo, try a spreadable goat or cow’s milk cheese.
Ingredients
What you need:
- A loaf of crusty artisan bread sliced on the bias into pieces 1” thick
- Sigona’s Basil Olive Oil for brushing
- 2 to 3 tsp. mayonnaise per slice of toast such as Sir Kensington’s mayonnaise or Vegenaise (If you still aren’t too keen on using mayo, try a spreadable goat or cow’s milk cheese.)
- 1 Early Girl tomato per slice of toast cut into 1/4-inch thick slices
- Micro greens a pinch or two per slice of toast being prepared (check out our micro kale or micro radish greens)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat a grill pan or griddle over high heat. Brush each side of the bread slices with oil. Toast each side of the bread for about 1 minute or until it is a nice golden color. This will make for a nice, toasty outside, but a soft inside.
- Spread the mayonnaise on one side of each toast then top the mayo’d side with sliced tomato, overlapping the slices to fit at least 5 to 6 slices per toast.
- Top each toast with a pinch or so of micro greens; season with salt and pepper. Serve immediately.
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