Toast With Tomato Butter And Marjoram Food

ROASTED-GARLIC TOAST WITH TOMATO

Steps:

• Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

ROASTED TOMATO AND BUTTER BEAN TOASTS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over.
• Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate.
• Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven.
• Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool.
• When the toasts are cool, rub one side of each with the remaining whole garlic clove.
• To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat!

PEANUT BUTTER AND TOMATO TOAST

Steps:

• toast bread.
• spread with peanut butter.
• top with tomato.
• sprinkle with salt (optional) and pepper.
• eat and enjoy.

PEANUT BUTTER AND TOMATO TOAST

Steps:

• Toast bread and then slather on the peanut butter from edge to edge.
• Cut tomatoes into thin slices. If using cherry tomatoes cut in quarters.
• Add a pinch of salt on top of tomatoes, and enjoy right away!

TOMATO TOAST WITH BUTTERED SHRIMP

Steps:

• Finely chop 2 cloves of garlic and add to a small bowl with parsley; season with salt and pepper and set aside. Thinly slice remaining 4 garlic cloves; set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil as needed and toast on the other side, another 2 to 3 minutes. Transfer to a large serving platter and set aside.
• Heat butter and remaining 2 tablespoons olive oil in the same skillet. Add the sliced garlic and season with salt and pepper. Cook, swirling skillet occasionally, until the butter starts to brown and the garlic is golden, 2 to 3 minutes.
• Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add white wine, if using, and let cook for a minute or two, just to take the edge off the wine (don't reduce so much that you lose that sauciness, though). Remove pan from heat.
• Place tomatoes on top of toast and sprinkle with half of the parsley-garlic mixture. Spoon shrimp and any buttery sauce in the skillet over the tomatoes and toast. Finish with remaining parsley-garlic mixture and serve with lemon wedges alongside.