Tomato and Basil Toasts

These pretty little tomato and basil toasts are both incredibly easy and incredibly elegant.  While these would make for a quick and easy appetizer or a  lovely and healthy light lunch, we served these alongside some Ohio sweet corn as a yummy vegetarian dinner.  The tomatoes were so fresh and delicious I didn’t want to muck them up with too much unnecessary nonsense.  I allowed the simple flavors of the tomatoes to shine, highlighted by the fresh basil and slightly salty cheese.

Tomato and Basil Toasts

4 slices whole wheat bread

1 tbs. butter, room temperature

2 tbs. olive oil, divided

1/4 cup Dubliner cheese, finely shredded

1/2 cup cherry tomatoes, halved

1 small green heirloom tomato (ripe), quartered

1/2 cup basil leaves, roughly torn

Kosher salt and freshly cracked black pepper

Mix together 1 tbs. olive oil, tomatoes, cheese, basil, and kosher salt and freshly cracked black pepper.

Coat each side of the bread with the butter.  Heat 1 tbs. olive oil over very high heat in a cast iron skillet.  Toast bread 3 minutes per side until deep golden brown.  Top with tomato and basil mixture.  Serve immediately.