Shingled Tomato Toast with Sesame Mayo
Serves 6
30 mins prep
40 mins cook
70 mins total
I think this goes without saying but a tomato toast is allllll about the tomatoes, so if yours aren’t quite ripe yet, I encourage you to wait until they are truly juicy, sweet, and ready to rock.
0 servings
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1. Do some prep: Arrange a rack in top 3rd of your oven, and preheat the broiler. Cut 4 ¾” thick slices of sourdough and arrange on a rimmed baking sheet. Slice 1½ pounds juicy, ripe tomatoes. Shingle them out on your cutting board. Peel 2 garlic cloves. 2. Make the sesame mayo: In a small bowl, whisk together 1 cup mayonnaise, 2 ½ teaspoons toasted sesame oil, 1 ½ teaspoons soy sauce, 1 finely grated garlic clove. 3. Toast and assemble: Place the baking sheet on the top rack of the oven and toast, keeping a close eye on the bread, and flipping each slice over once deeply toasted, 1-2 minutes per side. Rub the tops of each piece of toast all over with the remaining garlic clove–the crispy nature of the bread will grate the garlic. Drizzle each toast with olive oil and season with salt. Generously shmear some sesame mayo over each toast. Shingle the sliced tomatoes on top. Season the tops of the tomatoes with flaky salt and tons and tons of toasted sesame seeds. Drizzle with more olive oil and serve.
