This is anything-but-boring tomato toast.
And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner!
And let’s be real… maybe even breakfast.
It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve had incredible tomatoes come mid-summer here PA (for about five minutes) ever since I was a kid, but we usually served them as salad. Or just sliced with some balsamic.
P.S. there is a super easy, delicious tomato salad in my next book! It was a staple my mom made when we were growing up. Can’t wait!
Let’s just say that since the mayo/toast/tomato meal skipped over me, I’ve felt very deprived ever since discovering it. I mean, it is SO GOOD. So simple. Such a classic. How could I go so long without knowing this was a thing?
Granted, I thought I didn’t like mayo until about five years ago. But that’s neither here nor there.
So. You know I have made just about a million versions of tomatoes on toast right here on this blog. It’s unbeatable in the summer, the perfect lunch or dinner – just so unbelievably good.
Most of my tomato toast varieties include burrata cheese, so I left that out today in order to really switch things up. Hello BLUE CHEESE!
And not just any old boring blue cheese, We’re making blue cheese mayo. Which is really just a fancy way for saying that we’re stirring crumbled blue cheese into mayo. It’s true.
Especially slathered on sourdough toast!
Especially topped with ripe tomatoes!
Then sprinkle it all with flaked salt and you’re golden.
This is my perfect picnic toast.
Whether you’re throwing a blanket in the backyard for a weekday picnic lunch or actually venturing to a park, it’s the best way to elevate your tomato toast or sandwich.
Add a sprinkle of fresh chives and you won’t even want to eat anything else all summer.
Tomato Toast with Blue Cheese Mayo
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- ½ cup mayonnaise
- ¼ cup crumbled blue cheese
- 4 slices sourdough bread, toasted
- 1 to 2 heirloom tomatoes, thinly sliced
- 1 tablespoon fresh chives, for topping
- freshly ground black pepper
- flaked salt for sprinkling
In a bowl, stir together the mayo and blue cheese. Toast the sourdough. Spread it with the blue cheese mayo, then layer with the sliced tomatoes. Sprinkle with flaked salt, pepper and chives. Eat!
But whyyyyy is this so good?