Tomato Toast with Chives and Sesame Seeds

Tomato Toast-5

Apparently, I jumped on this tomato toast train a little late, as Bon Appetit crowned this “THE tomato toast of summer 2018 in July” (but it was the end of July so am I really late?).

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It’s everything I (and by extension, I’m assuming you too) love about a BLT minus the L & T.  Juicy, ripe tomatoes, dripping mayo on toasted bread-who really needs bacon anyway? (Okay, me. All the time.)  But for this, I’m good without it because the tomatoes are really the star anyway.

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This recipe combines a healthy slather of roasted garlic mayo with juicy tomatoes on olive oil-soaked bread, then is simply adorned with chives, sesame seeds, Aleppo pepper, lemon zest and flaky sea salt.  By simply, I really didn’t mean simply because that is a ton of flavor bombs coming at you just in the topping.  I’m full of dichotomies today, huh?

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I can’t think of a meal this wouldn’t be welcome at: a brunch with scrambled eggs??  A light weekend lunch with a side salad (to get that L(ettuce) in)?? Maybe pack it for a work lunch by toasting your bread and slicing your tomatoes that morning and assembling a la minute to really impress your co-workers (or you can take your own knife to work like I do and do it there)???? A snack when you get home from work and are ravenous (me. every. single. day.)??  An appetizer before a dinner party?  MAYBE JUST YOUR ENTIRE DINNER???  See, it works everywhere!

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Go out and buy all the tomatoes today because I’m throwing some at you this week.  Start with this one!

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Yield: 2 to 4 servings

Inspiration: Tomato Toast with Chives and Sesame Seeds on



2 cloves from Garlic Confit, mashed

1/2 cup mayonnaise

Zest and juice of 1/2 lemon

Kosher salt and freshly ground black pepper

Four thick (about 1/2- to 3/4-inch-thick) slices rustic bread, lightly toasted

3 medium or 4 to 5 small tomatoes, preferably heirloom

2 tablespoons finely chopped fresh chives

2 teaspoons sesame seeds

Flaky sea salt, for garnish (such as Maldon)

Aleppo pepper, for sprinkling

Extra-virgin olive oil, for drizzling



Mix the mashed garlic, mayonnaise and juice of 1/2 lemon (remove zest first) in a small mixing bowl.  Season to taste with salt and pepper.

Spread a generous layer of the spread evenly on each slice of toasted bread.  Lay the tomatoes on in a single layer, overlapping slightly and cutting in half if necessary.  Sprinkle with the chopped chives, sesame seeds, flaky sea salt, black pepper and the Aleppo pepper.  Sprinkle some of the fresh lemon zest on top and drizzle with a little extra-virgin olive oil.

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