Ingredients:

  • 2 thick slices (120g) sourdough bread
  • 1 tbsp (14g) unsalted butter, softened
  • 1 clove (3g) fresh garlic, peeled
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 medium (150g) heirloom tomatoes, sliced into ¼ inch rounds
  • ¼ tsp (1.5g) flaky sea salt
  • ¼ tsp (0.5g) freshly cracked black pepper
  • 1 tbsp (4g) fresh basil leaves, torn
  • 1 tsp (5ml) balsamic glaze

Instructions:

  1. Slice the heirloom tomatoes into uniform rounds. Place them in a small bowl and toss gently with the flaky sea salt and black pepper. Let them sit for 1-2 minutes to allow osmosis to draw out excess surface moisture.
  2. Spread a thin, even layer of butter on one side of each sourdough slice.
  3. Toast in an air fryer at 375°F (190°C) for 3-4 minutes or in a toaster until the edges are mahogany-colored and the center is golden.
  4. While the toast is still steaming hot, rub the raw garlic clove across the surface of the bread in a circular motion until the garlic is partially worn down.
  5. Drizzle the olive oil over the garlic-rubbed toast to create a secondary moisture barrier.
  6. Layer the salted heirloom tomato slices generously across the bread. Finish with torn basil leaves and an optional drizzle of balsamic glaze.