It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious, you’ll text home about them.
You might call this time of year tomato season, but to me it’s tomato toast season. Of all the things I make with the bounty of ’maters that come into my kitchen, nothing satisfies quite like a juicy heirloom tomato on crusty bread. My fifth slice of the week hits just as hard as the first: delightful, messy, perfect.
The only variable in my annual tomato-toast-making marathon is what to slather on the bread first. Mayo straight from the jar (we tested a bunch) or homemade aioli are obvious choices, as are crème fraîche and creamy cheeses like ricotta or mascarpone. But on days when I could use a little extra something, I’ll make a flavored butter, mashing in miscellany from my fridge to make a spread I can use all week. My current favorite is blue cheese butter—which is, I should say, best reserved for lovers of Stilton, Danish blue, and Maytag. A bit of black pepper and grated garlic brighten up the cheese’s funky flavor, while the butter mellows its harsher edges. When paired with the sweet-acidic balance of a ripe tomato, you just might want to name a season after it.
Ingredients
Preparation
Using a fork, smash together 2 oz. mild blue cheese, room temperature, and 4 Tbsp. unsalted butter, room temperature, in a small bowl. Using a Microplane, finely grate in 1 garlic clove. Add a small pinch of kosher salt and season with freshly ground pepper. Blue cheese butter can be made 1 week ahead; cover, chill, and bring to room temp before using. When ready to eat, spread blue cheese butter over 4 thick slices of bread, toasted, and top with 2 large heirloom tomatoes, sliced; season with sea salt and more pepper, and top with a scattering of coarsely chopped mixed tender herbs.