Tomato Toast With Chives And Sesame Seeds Food

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TOMATO TOAST WITH CHIVES AND SESAME SEEDS



Tomato Toast with Chives and Sesame Seeds image

It's everything we love about a BLT minus the L & T. Juicy, ripe tomatoes, dripping mayo on toasted bread-who really needs bacon anyway? Let tomatoes be the star!

Provided by Amanda

Categories     Appetizers

Number Of Ingredients 11

2 cloves from Garlic Confit, mashed
1/2 cup mayonnaise
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Four thick (about 1/2- to 3/4-inch-thick) slices rustic bread, lightly toasted
3 medium or 4 to 5 small tomatoes, preferably heirloom
2 tablespoons finely chopped fresh chives
2 teaspoons sesame seeds
Flaky sea salt, for garnish (such as Maldon)
Aleppo pepper, for sprinkling
Extra-virgin olive oil, for drizzling

Steps:

  • Mix the mashed garlic, mayonnaise and juice of 1/2 lemon (remove zest first) in a small mixing bowl. Season to taste with salt and pepper.
  • Spread a generous layer of the spread evenly on each slice of toasted bread. Lay the tomatoes on in a single layer, overlapping slightly and cutting in half if necessary. Sprinkle with the chopped chives, sesame seeds, flaky sea salt, black pepper and the Aleppo pepper. Sprinkle some of the fresh lemon zest on top and drizzle with a little extra-virgin olive oil.

TOMATO TOAST WITH CHIVES AND SESAME SEEDS



Tomato Toast with Chives and Sesame Seeds image

Sprinkle the chives, sesame seeds, and flaky salt with abandon.

Provided by Andy Baraghani

Categories     Bon Appétit     Sandwich     Tomato     Chive     Sesame     Summer     Appetizer

Yield 4 servings

Number Of Ingredients 12

1 garlic clove, finely grated
1/2 cup mayonnaise
Kosher salt
1/2 lemon
4 3/4"-thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2 Tbsp. finely chopped chives
2 tsp. toasted sesame seeds
Flaky sea salt
Freshly ground black pepper
Aleppo-style pepper (for serving; optional)
Extra-virgin olive oil (for drizzling)

Steps:

  • Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
  • Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.

CREAMY BEET TOAST



Creamy Beet Toast image

Provided by Food Network Kitchen

Time 10m

Yield 4 slices of toast

Number Of Ingredients 0

Steps:

  • Toss 3 sliced roasted small beets with 2 tablespoons each sherry vinegar and olive oil; season with salt and pepper. Spread cashew cream cheese on 4 slices multigrain toast. Top with the beets, toasted sesame seeds, chopped chives and salt.

SQUID AND ARUGULA SALAD WITH SESAME SEEDS



Squid and Arugula Salad With Sesame Seeds image

Provided by Moira Hodgson

Categories     salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 sprig thyme
1 bay leaf
10 coriander seeds
Juice of 2 lemons
1/2 pound squid, cleaned, washed and drained
2 sweet red peppers, split and seeded
3 tablespoons olive oil
1 small clove garlic, peeled and chopped
2 sprigs fresh coriander, leaves only, chopped
1/2 tablespoon sesame oil
1 tablespoon shallots, peeled and finely chopped
1 sprig fresh mint, leaves only, half of them chopped
2 bunches arugula, leaves only
1 tablespoon chives, minced
1 tablespoon sesame seeds
Coarse salt and freshly ground pepper to taste

Steps:

  • In a large pot over high heat, combine one quart water with one teaspoon salt, thyme, bay leaf, coriander seeds, the juice of half a lemon and freshly ground pepper. Bring to boil and cook for three minutes. Add the squid and boil again for another two to three minutes. Drain the squid and set aside to cool. Discard the cooking liquid with the herbs and condiments. Slice the squid into fourth-inch pieces and set aside.
  • Preheat the broiler. Brush the skin of the sweet red peppers with a half tablespoon of the oil and place on a baking sheet. Cook under the broiler until the skin turns black, about five to seven minutes. Remove from heat, let cool and wash the burned skin off under running water. Pat dry and cut the roasted pepper into thin strips. Set aside.
  • In a bowl, mix the squid, the red pepper strips, the juice of one lemon, one-and-a-half tablespoons of the olive oil, the garlic, half of the chopped coriander leaves, the sesame oil, the shallots, the chopped mint leaves and salt and pepper to taste.
  • In a separate bowl, mix the arugula with half of the chives, half of the sesame seeds, juice from one-half lemon, the remaining tablespoon olive oil and salt and pepper to taste.
  • Toast the remaining sesame seeds in a dry pan over medium heat or under the broiler, tossing often for one to two minutes or until golden, and set aside. Divide the arugula among four plates and spoon even amounts of squid on top of each bed of leaves. Sprinkle with the remaining minced chives, toasted sesame seeds, coriander leaves and mint leaves.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 660 milligrams, Sugar 6 grams

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