Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tomato Toast with Tinned Fish
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 660
- Total Fat
- 37 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 58 milligrams
- Sodium
- 1302 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 24 grams
Nothing beats perfectly ripened summer tomatoes, and what better way to celebrate this in-season produce than with a toast where the tomato is the star of the plate? Serve it alongside your favorite tinned fish and sliced cheese for a complete meal.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 660
- Total Fat
- 37 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 58 milligrams
- Sodium
- 1302 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 24 grams
Ingredients
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Directions
- Combine the mayonnaise, garlic, lemon zest and 1 teaspoon lemon juice in a small bowl. Toast the sourdough slices in a toaster oven or under the broiler until charred in spots, 1 to 2 minutes per side; let cool. Evenly spread the mayonnaise mixture on the toasts and layer the tomatoes on top. Sprinkle with flaky salt and pepper. Let sit until the tomato is juicy, about 5 minutes. Sprinkle with the chives.
- Meanwhile, whisk together the remaining 1 tablespoon lemon juice and the olive oil in a medium bowl. Add the arugula and parsley and toss. Season with salt.
- Divide the toasts, salad and cheese among plates. Divide the tinned fish among small bowls and serve with the toasts.
