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Breakfast Recipe

Backyard Tomato Toast with Fennel and Shiso

Spencer Huey

Serves 2 people


2 slices of sourdough bread cut into thick 1in slices
2 tablespoons unsalted butter, softened
1 pint cherry tomatoes
Herbs (fennel, shiso, whatever you have around or growing in your garden)
Olive oil
Lemon juice


Spread the butter on the bread and toast on medium heat in a cast iron skillet until golden brown and crunchy.
Assemble your toast. Top with sliced tomatoes, and fresh herbs. Season the tomatoes with olive oil, lemon juice, salt and pepper.

This is such a great snack during the summer. It’s a good alternative to the ever popular avocado toast. I like to use whatever tomatoes look best. I’ll pick a few herbs and place them on top. The fennel adds a pleasant sweetness and the shiso adds a minty basil-y taste. Don’t feel like you’re stuck to these herbs. Use different ones like parsley, chives, mint, oregano, marjoram, and of course, basil.

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