Tomato Tartines with Sunflower Seed and Basil Butter
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.
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.
Williams Sonoma Test Kitchen
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