Summer 100
13 Amazing Ways to Make Tomato Toast
The B.L.T. was just the beginning.
Photo by Tara Donne, food and prop styling by Ali Nardi1/13"The Peach" — Mozzarella, Peaches, and Mint
Photo by Tara Donne, food and prop styling by Ali Nardi2/13"The Classic" — Mayo, Chives, and White Bread
Photo by Tara Donne, food and prop styling by Ali Nardi3/13"The Panzanella" — Cucumber, Red Onion, Fried Basil and Capers
This juicy, crunchy panzanella riff gets even more texture (and flavor) thanks to quickly fried capers and basil.
Photo by Tara Donne, food and prop styling by Ali Nardi4/13"The Breakfast" — Bacon, Fried Egg, and Tomato
Photo by Tara Donne, food and prop styling by Ali Nardi5/13"The Bread & Butter" — Yellow Tomatoes, Butter, Marjoram
Photo by Tara Donne, food and prop styling by Ali Nardi6/13"The Green Zebra" — Ricotta Salata, Green Tomatoes, Olive Oil
With super fresh tomatoes you don't need much more! This toast combines sharp ricotta salata cheese with plump green tomatoes and lemon juice for a refreshing bite. We like green zebra tomatoes for their pretty yellow stripes and bright, floral flavor, but any ripe green tomato will work in this dish.
Photo by Tara Donne, food and prop styling by Ali Nardi8/13"The Texan" — Garlic Bread, Roasted Tomatoes, Parsley
Photo by Tara Donne, food and prop styling by Ali Nardi9/13"The Bloody Mary" — Horseradish Mayo, Celery, Worcestershire
Photo by Tara Donne, food and prop styling by Ali Nardi10/13"The Spaniard" — Garlic, Olive Oil, Grated Tomato
Photo by Tara Donne, food and prop styling by Ali Nardi11/13"The Scandi" — Pickled Green Tomato, Sour Cream, Dill
Photo by Tara Donne, food and prop styling by Ali Nardi12/13"The Candied" — Maple-Roasted Tomatoes, Goat Cheese, Mint
Photo by Tara Donne, food and prop styling by Ali Nardi13/13"The Mexi-Cali" — Tomato-Corn Salsa, Jalapeño, Avocado
Rebekah Peppler is a Paris-based food writer, stylist, and author. She is the author of the James Beard Award– nominated Apéritif: Cocktail Hour the French Way and Honey, a Short Stack Edition. She is a regular contributor to the New York Times. Her recipes and food writing appear widely in, ... Read More
