Tomato Toast with Green-Olive Aioli
Everyone loves the trifecta of bread + creamy spread + ripe tomatoes. Layer this tasty stuff for the ultimate open-face sandwich.
Photography by Christopher Testani
Recipe by Janet Taylor McCracken
Ingredients
Green-Olive Aioli
- 1 cup mayonnaise
- 1/4 cup chopped, pitted green olives
- 1 tbsp. fresh thyme leaves
- 2 tsp. drained capers
- 1 clove garlic, chopped
- 3/4 tsp. lemon zest
- Toast
- Green tomatoes
- Capers
- Marjoram
- Cracked black pepper
Preparation
1. Green-Olive Aioli: In a food processor, puree 1 cup mayonnaise, 1/4 cup chopped, pitted green olives, 1 tbsp. fresh thyme leaves, 2 tsp. drained capers, 1 clove garlic, chopped, and 3/4 tsp. lemon zest. (Makes about 1 1/4 cups)
2. Spread aioli onto toast. Assemble tomatoes, capers, marjoram, and cracked black pepper on toast.
Want more tomato toast? Get the recipe for Tomato Toast with Avocado Cream and Tomato Toast with Cherry-Pepper Mayo.
As seen on Rachael Ray Every Day's September 2017 cover:
Photography by Christopher Testani; food styling by Eugene Jho; prop styling by Stephanie Hanes; Rachael portrait by Jim Wright; illustration by Gillian MacLeod.
