These Tomato Herb Toasts are the perfect bridge between a light snack and a satisfying lunch. The dish features ripe, seasonal tomatoes that have been blanched, peeled, and seeded to create a juicy, tender topping that won’t make your bread soggy. A bright vinaigrette made with red wine vinegar, fruity olive oil, and finely chopped red onions macerated in acid provides a sharp, aromatic contrast to the sweetness of the fruit. Fresh herbs like basil, tarragon, thyme, and parsley add layers of herbal fragrance. Served on grilled crusty bread, this recipe is ideal for warm weather gatherings, brunches, or a quick, elegant dinner. It celebrates simple, high-quality ingredients and comes together quickly for a fresh, vibrant meal.
Tomato Herb Toasts
Description
These Tomato Herb Toasts are the perfect bridge between a light snack and a satisfying lunch. The dish features ripe, seasonal tomatoes that have been blanched, peeled, and seeded to create a juicy, tender topping that won't make your bread soggy. A bright vinaigrette made with red wine vinegar, fruity olive oil, and finely chopped red onions macerated in acid provides a sharp, aromatic contrast to the sweetness of the fruit. Fresh herbs like basil, tarragon, thyme, and parsley add layers of herbal fragrance. Served on grilled crusty bread, this recipe is ideal for warm weather gatherings, brunches, or a quick, elegant dinner. It celebrates simple, high-quality ingredients and comes together quickly for a fresh, vibrant meal.Ingredients
Directions
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Place the finely chopped red onion in a small bowl with 1 tablespoon of red wine vinegar and a pinch of salt. Let it macerate for at least 30 minutes to mellow the sharpness.
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Bring a pot of water to a boil. Cut a shallow 'X' into the bottom of each tomato.
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Blanch the tomatoes in the boiling water for about 20 seconds, then immediately transfer them to a bowl of ice water to cool.
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Once cool, peel off the skins, remove the seeds, and coarsely chop the tomato flesh. Place in a colander and season lightly with salt. Let drain for 10 minutes.
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In a medium bowl, whisk together 1/4 cup fruity olive oil, the remaining 1 tablespoon of vinegar (red wine or balsamic), the drained macerated onions, and salt and freshly ground pepper to taste.
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Stir in 2 tablespoons of chopped fresh herbs (such as basil, tarragon, thyme, or parsley) into the vinaigrette.
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Just before serving, toss the drained chopped tomatoes with the herb vinaigrette. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
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Brush 4 large slices of crusty bread with a little olive oil. Grill or toast the bread on both sides until golden and crisp.
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Spoon the dressed tomato mixture generously onto the grilled toasts.
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Garnish with remaining fresh herbs and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
