Despite having just returned from vacation, I’m finding myself a bit tired and worn out these days. Maybe it’s the heat that has me in a languid, sort of semi-sleepy state, or it’s just the slowed down summertime pace of things that I’m finding it hard to snap out of. Or maybe it was the wine I had with my lunch yesterday… Whatever it is, this feeling infects my days and is now beginning to effect my activities in the kitchen and even to a certain extent my time spent blogging.
I’m looking for quick, easy to throw together dinners, and lunches that are simple and don’t require me to prepare loads of ingredients and spend crazy amounts of time in the kitchen. I broke out my slow cooker the other day and plunked in ingredients for Kalua Pig, and yesterday, carrying along in the same vein, I slow braised a brisket. I often think slow cooking is perfect for summer, counter to popular convention, it’s just easy and fits the vibe of taking things down a notch.
A tartine, (small open faced sandwiches) definitely fit the definition of easy and unfussy. This one in particular is my absolute favorite and is so simple I hesitated to even share it here. It hardly feels original when you look at the ingredient list, but let me just say that now is the perfect time to be bewitched by this sandwich and it’s beautiful simplicity. Tomatoes are entering their peak, basil is fresh and abundant and well I love this sandwich so much I just had to.
It goes without saying that each individual element of this tartine is important. Be sure to get the best quality tomatoes you can afford, heirlooms are pretty much worth the splurge here, buy only crusty bread (I used a poppy/sesame seed sourdough) and be sure to get your hands on some flaked sea salt. Maldon is my favorite and pretty much sends this recipe to delicious heights.
Generous amounts of butter on top of crispy fried bread rubbed lavishly with a garlic clove or two make this simple dish so amazing. When my mouth is full and I’m single-mindedly devouring this I often wonder how something so basic can be so crazy good. That thought is precisely where the beauty, the magic, lies. However small the effort to make this you will be infinitely glad you did.
- Tomato Basil Tartine
|Servings||Prep Time||Cook Time|
- 4 slices 1/2" thick crusty country bread
- 2 T. unsalted butter
- 2 cloves garlic
- 3-4 medium tomatoes roughly chopped
- 1/4 C. fresh basil chopped
- 1/4 tsp. flaky sea salt Maldon or something similar
- Preheat a large cast iron skillet over medium heat. Generously utter both sides of the bread and place in the skillet once hot.
- Proceed in batches if all the bread won't fit. Flip the bread once it's toasted and is brown on one side. Once toasted on both sides, remove from the skillet and divide amongst two plates.
- Rub each piece of toast with a garlic clove on each toasted side. Pile the tomatoes and basil on top. Serve with a sprinkle of sea salt.
- You can also add a drizzle of balsamic glaze or olive oil if you desire.