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

• Patagonia Provisions White Anchovies

• one egg

• One clove of garlic

• Parmesan, flaky salt, and herbs for topping

• Fresh cracked pepper

1. Preheat your oven to 400 degrees

2. 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

3. Brush oil on both sides of the sourdough and place onto a baking sheet

4. Roast the tomatoes for 30 minutes, and the sourdough for 15-20 minutes, flipping the bread half-way through for even browning.

5. 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.

6. 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.

7. Top with Parmesan, flaky salt, herbs, and fresh cracked pepper and enjoy.

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