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
- 3-4 tomatoes - height of season, medium-sized heirloom preferred, thinly sliced
- fresh pesto, recipe below
- flaky maldon salt
- black pepper, ground
- red chile flake
- nice extra virgin olive oil
- 1 loaf of rustic sourdough
PESTO
- 50 g fresh basil, no stems
- 15 g fresh parsley, no stems
- 15 g fresh cilantro, stems OK
- 50 g pistachios, salted and roasted (sub pine nuts or almonds)
- 15 g red onion, rinsed and minced
- 115 g extra virgin olive oil
- 50 g aged parmesan, grated
- zest of 1 lemon
- juice of ½ lemon
- 3 g 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.
TO BUILD
- Cut your loaf of sourdough into thick pieces and lightly toast. I toast mine for 60-90 seconds under the broiler.
- 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
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