AUGUST TOMATO TOAST WITH CAPER-DILL SPREAD

Written By: Megan Ashforth | Photography By: Megan Ashforth

It’s that time of year. Like you, I’m eating lots of tomatoes. It seems like everyone has their version of tomato toast, so I’m throwing another good one into the mix featuring my favorite summer sauce that’s almost always in my fridge.

Recently, we went out with islander and fishing expert, Corey Gammill. We battled the chop, found a lot of fish, perfected the clean release, and chose just one to put on the grill for my favorite Nantucket dish—grilled bluefish with yogurt dill sauce. As a good sauce tends to do, it found its way on top of other items on the plate, including slabs of Moors End Farm heirloom tomatoes. It was my sister’s idea to make the combination official in the form of a summer tomato toast.

August tomatoes don’t need much of anything, but they also belong with just about everything. Here, they shine on top of last night’s yogurt dill sauce, a bed of fresh pea shoots, and a thick piece of pain au levain (classic French sourdough) from Born and Bread, a year-round artisanal bakery in downtown Nantucket. For a little heat, top your toast with thinly sliced jalapeños.

This sauce–today I think I’ll call it a spread–is full of flavor and adds fatty richness to the dish. Each time I make it, I find myself going heavier and heavier on the capers and paprika! Enjoy the leftovers with grilled fish, crab cakes, or corn fritters!

August Tomato Toast With Caper-Dill Spread
Makes 4-6 toasts (depending on the size of your tomatoes)

Tomato Toast
2 heirloom tomatoes
1 loaf pain au levain (or any sourdough of your choosing)
Pea shoots or microgreens
1 jalapeño
Extra virgin olive oil
Flaky sea salt

Caper-Dill Spread
⅓ cup plain Greek yogurt
⅓ cup sour cream
⅓ cup mayonnaise
⅓ cup capers, roughly chopped
⅓ cup dill, roughly chopped
1-2 tsp smoked paprika
1 garlic clove
1 tbs lemon juice
Salt and pepper

Directions:

First, prepare the sauce. In a small bowl, combine the yogurt, sour cream, mayonnaise, capers, dill, paprika, garlic, and lemon juice, and mix well. Season with salt and pepper. You can make the sauce ahead of time, and store it in the fridge for up to 3-4 days.

Cut thick slabs of sourdough, and lightly toast the bread. You can do this under the broiler, on the grill, or do as I do and rest the bread on top of the toaster slots and run the toaster! Drizzle with olive oil and set aside.

Slice the tomatoes into ¼-inch wedges and thinly slice the jalapeño. Spread a generous layer of caper-dill sauce on the toast. Add a layer of pea shoots, tomato, and several slices of jalapeño. Season with flaky sea salt.

Enjoy immediately!

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