Everyone loves the trifecta of bread + creamy spread + ripe tomatoes. Layer this tasty stuff for the ultimate open-face sandwich.
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)
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.
Rachael Ray Every Day's September 2017 cover