Serves 2 people
2 slices of sourdough bread cut into thick 1in slices
4 tablespoons unsalted butter, softened
4 tablespoons miso
3 green onions
1 pint cherry tomatoes
Handful of cucamelons OR a few slices of cucumber
Herbs (chives, basil)
Toast the bread on medium heat in a cast iron skillet with a bit of olive oil or butter.
Make the miso butter by mixing the butter and miso together with a spoon until it combines thoroughly. Mix in the thinly sliced green onions into the butter.
Assemble your toast. Liberally butter the toast with the miso butter, top with sliced tomatoes, cucamelons/cucumbers, fresh herbs and sesame. Season the tomatoes with a bit of salt but remember the miso butter has salt in it.
Save the leftover miso butter. It’s great on baked sweet potatoes, vegetables or as a compound butter on grilled steak or chicken.
There are many types of miso. For the miso butter, any type will work.