Heirloom Tomato Toast

I first came across this recipe in Bon Appétit many years ago, and it has become one of my favorite ways to enjoy peak-season tomatoes. When the farmers market is overflowing with gorgeous heirloom tomatoes, you really don’t need to do much to them. A lightly toasted piece of bread, a bright lemon-chive aioli, good olive oil and flaky sea salt are all it takes. It is simple, fresh and exactly what we want to eat in late summer!

Ingredients

• ⅓ cup vegan mayonnaise
• 1 garlic clove
• 1 lemon
• 2 tablespoons thinly sliced fresh chives
• Slices artisan sourdough or gluten-free bread
• 2 large heirloom, beefsteak or slicing tomatoes
• Extra-virgin olive oil, for drizzling
• Flaky sea salt
• Freshly ground black pepper
• Microgreens, for garnish

Instructions

1. Place the vegan mayonnaise in a small bowl. Using a microplane, finely grate the garlic directly into the bowl.
2. Zest the lemon and set the zest aside for serving. Add 1 tablespoon of lemon juice to the mayonnaise and stir until smooth. Fold in half of the sliced chives.
3. Slice the tomatoes just before serving to preserve as much of their flavor and juice as possible.
4. Lightly toast the bread until it has just a hint of crunch.
5. Spread each slice with the lemon-chive aioli and top with the sliced tomatoes. Finish with a drizzle of olive oil, flaky sea salt, freshly ground black pepper, the reserved lemon zest, remaining chives and microgreens.
6. Serve immediately and enjoy!

Notes

• Choose the ripest, most flavorful tomatoes you can find. Heirloom, beefsteak and other large slicing tomatoes all work beautifully.
• Use the lemon-chive aioli, or substitute smashed avocado or your favorite hummus. Add microgreens, fresh herbs or a pinch of red pepper flakes.
• For additional protein serve with cottage cheese, or scrambled or fried eggs.