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Cheesy Tomato Toast
When I first saw this recipe, I was unenthused about the cheddar/tomato combination – but after trying it, I’m a huge fan. It’s so easy and so yummy. Of course, your choice of a good artisan bread matters a lot. And be sure that your cheese is very finely grated. For a variation, you might try goat cheese, rather than cheddar. Adapted from Ali Slagle and the NYTimes.
- 2 ripe medium tomatoes, thinly sliced
- Salt
- 1/2 c mayonnaise (I’m a recent convert to Duke’s Mayo)
- 3/4 c lightly-packed (about 2 ounces) finely grated extra-sharp Cheddar cheese
- 4 slices crusty artisan bread, toasted
Sprinkle the sliced tomatoes with salt and let sit for 10-15 minutes (that improves the flavor of the tomatoes). Meanwhile, stir together the mayonnaise, cheddar and a pinch of salt.
When the tomatoes are ready, toast the bread. Immediately slather the hot, toasted bread with the cheddar mayo combination and then top with the sliced tomatoes and serve.
Leftover mayonnaise will keep for several weeks in the fridge.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.