A Crunchy Juicy Summer Tomato Toast
A Crunchy Juicy Summer Tomato Toast
takes 30 minutes | makes 2
This is a no-recipe recipe, so please get creative with it! Basic info below:
1/2 pound cherry tomatoes
2 thick slices of sourdough bread
olive oil for drizzling
salt
one egg
One clove of garlic
Parmesan, flaky salt, and herbs for topping
Fresh cracked pepper
Preheat your oven to 400 degrees
In a casserole dish, toss tomatoes in a generous amount of oil that fully coats the tomatoes and the bottom of the dish, sprinkle with salt
Brush oil on both sides of the sourdough and place onto a baking sheet
Roast the tomatoes for 30 minutes, and the sourdough for 15-20 minutes, flipping the bread half-way through for even browning.
Bring a small pot of water to a boil and gently lower in your egg, setting a timer for seven minutes. Remove from the water and place directly in an ice bath to cool. Peel the egg under running water and set aside.
Once your tomatoes are ready, assemble the toast by rubbing each side with raw garlic before placing an even number of tomatoes atop each slice. Gently smash the tomatoes on top of the toast and follow with your anchovies and slices of the 7-minute egg.
Top with Parmesan, flaky salt, herbs, and fresh cracked pepper and enjoy.