Any purists need to look away now. This is not an authentic recipe in the slightest. In fact the only fresh item in the recipe is a tomato, that is assuming you don’t count pappy white bread as fresh. It’s a bit of a summery store cupboard standby for lunch that breaks the monotony of sandwiches or something on toast.
The tomato topping I often make on its own, but call it marinated tomatoes, and serve it as a salad. It goes particularly well with a BBQ or on a cheeseboard. It also perks up tomatoes (usually ones from the supermarket) that don’t taste as good as they should.
The marinated tomatoes are served on melba toast; now there is something a bit of retro for you. I remember watching a Masterchef professional episode recently where one of the contestants didn’t know how to make it. Clearly not a child of the 70s/80s. It was always my job to make the melba toast when my parents had a dinner party. Of course if you’re lucky enough to have some leftover ciabatta or sourdough by all means serve the tomatoes with this.
- 1 slice of white bread
- 1 tbsp olive oil
- 1 1/2 tsp balsamic vinegar
- 1/2 tsp dried mixed herbs (or fresh basil)
- 1/4 garlic granules (or fresh garlic clove, finely chopped)
- 1 salad tomato, diced
- sprinkling of parmesan
- To make the melba toast, lightly toast a slice of bread. Cut off the crusts then cut the bread into four triangles. Carefully slice between the toasted sides of the bread leaving you with two triangles. Repeat with the other triangles. Place the triangles under the grill untoasted side up and cook until crispy.
- Mix the olive oil, balsamic vinegar, herbs, garlic and chopped tomato together.
- The marinated tomatoes and toast can be made in advance but it is best to top the toast with the tomatoes just before serving to stop the melba toast going soggy. When ready to eat sprinkle with parmesan.
P.S. for personal reasons the blog may go quiet over the next month but I should still be on Twitter and FB. As I don’t do guest/sponsored content on the blog you’ll have to be patient but I promise we’ll be back.