‘Tis the season for Sundays spent at farmers markets. The season we’re talking about is tomato season, of course — a highlight of the hotter months for veggie fiends like ourselves.
Tomato season starts in May in California, and while we enjoy summer tomatoes in any capacity, we’re crazy for simple dishes like this tartine that let the raw fruit shine. Gather heirlooms and cherry tomatoes to make this recipe from Market Math, a cookbook from the editors of Food & Wine. Whip up the toast as a fresh summer breakfast or snack (sorry avocados!), or make them in miniature for the ultimate tomato season appetizer…
Tomato Season Tartines with Garlic, Feta + Chives
6 slices of Pullman bread
2 lbs mixed heirloom tomatoes and cherry tomatoes, cut into different sizes
1 large garlic clove, halved
3 oz feta cheese, crumbled
¼ cup mayonnaise or vegenaise
2 Tbsp minced chives
flaky sea salt and pepper
extra-virgin olive oil, for drizzling
radish sprouts, for garnish
Light a grill or heat a grill pan. Grill the bread over moderately high heat until browned. Rub the toasts with the garlic halves.
In a medium bowl, mash the feta with the mayonnaise and chives and season with salt and pepper. Spread the feta mayonnaise on the garlic toasts and top with the tomatoes.
Drizzle with olive oil and season with sea salt.
Garnish with radish sprouts and serve right away.