Garlicky Fried Tomato Toasts

I’m always searching for recipes using Summer tomatoes. Garlicky Fried Tomato Toast was a grand way to use them. I am still making them using the capri tomatoes in the grocery store.

Serves 4

Ingredients:

½ cup Lemon Garlic Extra Virgin Olive Oil

4 thick slices crusty sourdough bread

2 garlic cloves, halved

Flaky sea salt

2 garlic cloves, finely grated

½ cup mayonnaise

1 tsp Sariette Blend

Lemon zest

2 Tbl lemon juice

3-4 firm but ripe heirloom tomatoes, sliced into ¼-inch-thick rounds

4 Tbl finely chopped chives, mint, basil, parsley, or tarragon

Aleppo Chile flakes for sprinkling

Lemon Garlic Extra-virgin olive oil for drizzling

Directions:

To make the toasts: Pour the olive oil into a skillet large enough to fit both slices of bread comfortably and place over medium-high heat. Once you see that the oil is rippling and runny when you tilt the pan, gently place both pieces of bread in the skillet. The bread should start to sizzle and will soak up the oil right away. Cook, using tongs to press down on each slice occasionally, until they’re crispy and jaw-droppingly golden brown, 30 to 45 seconds per side.

If the pan looks dry after you flip the bread, add another tablespoon or two of oil. Using tongs, transfer both bread slices to a cutting board. While the bread is still hot, slide the halved garlic clove over each slice two or three times. The fried bread will start to melt the garlic. Sprinkle with flaky sea salt.

In a small bowl, mix together the grated garlic, Sariette blend, lemon juice and mayonnaise and   2 Tbl herbs and mix to combine. Slather the mayonnaise over each piece of toast. Shingle the tomatoes over the mayo, covering as much of the toast as possible. Sprinkle with herbs, chile flakes, and flaky sea salt. Finely grate some lemon zest from the reserved lemon over. Drizzle with olive oil and serve.