Caesared Tomato Toast

MAKES: 2

Great tomatoes are the name of the game here, and will make all the difference in the world when it comes to tomato toast. Choose ones that are firm, with a slight give, and heavy in your palm.

Active Time: 20 Mins

Total Time: 20 mins

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Produce

  • 1 large ripe heirloom tomato
  • 1 garlic clove
  • 1 lemon

Pantry

  • ½ cup mayonnaise
  • ¾ teaspoon Dijon mustard
  • ¾ teaspoon Worcestershire sauce
  • 3 oil packed anchovies
  • Kosher salt, freshly ground black pepper
  • 2 ½” thick slices sourdough bread
  • 1 tablespoon olive oil, plus more for drizzling
  • Flaky sea salt

Dairy

  • Parmigiano reggiano, for grating

1. Make the caesar mayo:

  • In a medium bowl, whisk together ½ cup mayonnaise, ¾ teaspoon Dijon mustard, ¾ teaspoon Worcestershire sauce, the juice of half a lemon, and lots of freshly ground black pepper.
  • Finely grate one garlic clove into the dressing.
  • Finely chop 3 oil packed anchovies. Add a pinch of salt to the anchovies, and mash them to a paste using the side of your knife, until homogeneous. Stir into the mayo.
  • Using a microplane, finely grate about 3 tablespoons Parmigiano Reggiano into the mayo--taste, and add more as you see fit. It’s hard to measure microplaned Parm so trust your gut! Season the dressing with salt.

2. Toast the bread:

  • Preheat the broiler. Arrange two ½” thick slices of sourdough bread on a small rimmed baking sheet. Drizzle the top sides with olive oil.
  • Broil, watching closely as you do so, until golden brown and crisp on one side.

3. Assemble:

  • Slice 1 large ripe heirloom tomato into ⅓” thick slices.
  • Slather some of the caesar mayo onto each piece of bread. Shingle the tomato slice on top. Season the tomatoes with flaky salt and lots of black pepper.
  • Squeeze the juice of the remaining half of the lemon over top.
  • Finish with more finely grated parmesan cheese and a drizzle of olive oil.

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