Summer Tomato Tartine
This tomato tartine recipe might be the most delicious thing you can eat that's THIS simple to make. Fresh pesto and rustic bread compliment height of the season tomatoes.
Ingredients
- Tomatoes – height of season, medium-sized heirloom preferred, thinly sliced
- Fresh pesto, recipe below
- Flaky maldon salt
- Black pepper
- Red chile flake
- Nice extra virgin olive oil Spread a few spoonfuls of pesto onto the toasted bread then shingle on the thinly sliced tomatoes, 3-4 slices. Top with flakey salt, cracked black pepper, chile flakes, and a drizzle of olive oil
- Loaf of rustic sourdough – cut into thick pieces and lightly toasted. I toast mine for 60-90 seconds under the broiler.
PESTO
- 50 g or 2.5c basil, no stems
- 15 g or 4Tbsp parsley, no stems
- 15 g cilantro, stems OK
- 50 g or 1/2c pistachios, salted and roasted (sub pine nuts or almonds)
- 15 g or 1/4c red onion, rinsed and minced
- 115 g or 1/2c extra virgin olive oil
- 50 g or 1/2c aged parmesan, grated
- Zest of 1 lemon
- Juice of ½ lemon
- 3 g or 3/4tsp kosher salt
Instructions
- To make your own bread, check out these videos:
- Or
PESTO
- Add ingredients to food processor and spin for 20-30 seconds until basil and nuts are just broken down.
- Texture should be saucy, but still chunky.
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