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Heirloom Tomato Tartines with Garlic-Parsley Aioli
Credit:
David Malosh
Recipe Summary
total: 15 mins
Yield: Makes 4
Ingredients
Ingredient Checklist
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
4 thick slices brioche, lightly toasted
1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
Extra-virgin olive oil, for drizzling
Cook's Notes
You can replace the brioche with another enriched pan loaf, like shokupan (Japanese milk bread) or challah.
Gallery
Heirloom Tomato Tartines with Garlic-Parsley Aioli
Credit:
David Malosh
Recipe Summary
total: 15 mins
Yield: Makes 4
Gallery
Heirloom Tomato Tartines with Garlic-Parsley Aioli
Credit:
David Malosh
Heirloom Tomato Tartines with Garlic-Parsley Aioli
Credit:
David Malosh
Heirloom Tomato Tartines with Garlic-Parsley Aioli
Recipe Summary
total: 15 mins
Yield: Makes 4
Recipe Summary
total: 15 mins
Yield: Makes 4
total: 15 mins
total:
15 mins
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground pepper
- 1/4 cup finely chopped fresh parsley leaves
- 1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
- 4 thick slices brioche, lightly toasted
- 1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
- Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
- Extra-virgin olive oil, for drizzling
Directions
In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef’s knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.
Cook's Notes
You can replace the brioche with another enriched pan loaf, like shokupan (Japanese milk bread) or challah.
Cook’s Notes
You can replace the brioche with another enriched pan loaf, like shokupan (Japanese milk bread) or challah.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Heirloom Tomato Tartines with Garlic-Parsley Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Heirloom Tomato Tartines with Garlic-Parsley Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
