Who am I?
There is NO cheese in this recipe. I repeat: there is no cheese in this recipe.
Bread, tomatoes and no cheese. I might be sick. Dying, even. Probably dying of dramaticness. It’s probably a thing.
As the title suggests, I am horribly embarrassed to share such a simple recipe with you but at the same time, I have to tell you what I’ve had for lunch two days this week. Because if I ate it two days in a row, it must be insanely good. Oh, and I had to share that I made something without cheese.
Okay I’m done.
It wasn’t my idea. On Sunday, my cousin Lacy grilled some bread and threw tomatoes on top and it looked delicious… but I had done a number eating my end-of-summer emotions in the form of hot dogs and pasta salad earlier in the day and couldn’t stomach one more bite of anything. Like not even dessert. Howevvvvvver… she gave me some extra bread and I’ve been doing it ever since.
A few years ago, I “grilled” some bread… which means I toasted the heck out of it on my electric griddle. Which is fantastic, and something we do ofter. But it’s not a GRILL grill.
I was super excited to find some perfect heirloom tomatoes at my local farm and oh my gosh, they were so perfectly ripe. I hate that in another month or so I’ll have to wait at least half a year to have such delicious tomatoes. Unless I want to eat those orange rocks that my local grocery store tries to pass off as cute little red guys.
Here is the thing about this little snack/meal: the tomatoes TOTALLY shine. I have never tried something so fabulous with so much flavor where the tomatoes are the star of the show. It’s the reason I didn’t add the expected mozzarella (which, come on, given my compulsion to add cheese all over my entire life, really is huge) and even why I skipped my typical balsamic glaze. I obviously love those flavors together – but wanted to do something slightly different. But slightly the same. Am I even making sense?
Maybe this should be your lunch today.
Yield: serves 2 appropriately, 1 obnoxiously
Total Time: 15 minutes
4 slices sourdough bread
4 tablespoons unsalted butter, softened
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon snipped fresh chives
1/2 teaspoon fresh thyme
1/4 teaspoon salt
2 heirloom tomatoes, sliced and covered with salt + pepper
2 tablespoons honey
Heat your grill over medium heat. In a bowl, stir together butter, basil, oregano, chives, thyme and salt until combined. Spread the butter on both sides of each sourdough slice. Place the bread on the grates and grill until the bread is toasty and char marks appear, about 1 1/2 to 2 minutes per side.
Remove the bread and immediately add the sliced tomatoes with a drizzle of honey.
You can’t wait much longer… (drama.)