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Tomato Tartines with Sunflower Seed and Basil Butter

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Taking inspiration from the French, we put a fresh spin on the tomato sandwich by preparing an open-faced version known as a tartine. Slices of toasted sourdough bread are smeared with a flavored butter that includes garlic, basil, lemon zest and sunflower seeds, then topped with vine-ripened heirloom and cherry tomatoes. These tasty tartines make a wonderful appetizer or side dish for a celebration on Mother’s Day.

Prep Time 25 minutes
Cook Time 5 minutes
Servings 8

Ingredients

  • 1 lb. (500 g) sourdough bread, cut into 1/2-inch (12-mm) slices
  • Olive oil as needed
  • 3 to 5 large heirloom tomatoes, cut into 1/4-inch (6-mm) slices
  • 1 pint (12 oz./375 g) heirloom cherry tomatoes, halved
  • Kosher salt
  • 16 Tbs. (2 sticks) (8 oz./250 g) good-quality salted butter, at room temperature
  • 3 garlic cloves, grated
  • 1/2 cup (1/2 oz./15 g) loosely packed fresh basil leaves, chopped, plus more for garnish
  • Zest of 1/2 lemon
  • 1/2 cup (2 oz./60 g) toasted sunflower seeds
  • Flaky sea salt and freshly ground pepper

Directions

Position a rack in the upper third of an oven and preheat the broiler.

Place the bread slices on a baking sheet and drizzle with olive oil. Broil the bread, flipping halfway through, until nicely toasted, 4 to 6 minutes total. Set aside.

Meanwhile, place the tomatoes on a wire rack set on another baking sheet. Sprinkle the tomatoes lightly on both sides with kosher salt and let stand while you prepare the butter.

In a bowl, combine the butter, garlic, basil, lemon zest and one-fourth of the sunflower seeds. Add several grindings of pepper and stir until well mixed.

To assemble, spread the toasts with a generous amount of the butter, then top with the tomatoes, reserved sunflower seeds, flaky sea salt and lots of pepper. Garnish with basil and serve immediately. Serves 8.

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