Moroccan Tomato Toast
Something as simple as crushed coriander seeds and a hit of honey can bring an already good tomato to greatness. Spoon this mixture onto day-old toasted bread—thick or thin—over a bowl of plain yogurt, fish, a fried egg . . . you get the idea. It’s better than salsa, in my opinion, but just as versatile.
1 cup (140 g) finely chopped red onion
½ tsp cumin seeds
¼ tsp fresh coriander seeds
4 slices thick-cut sourdough bread
Butter, for the bread
2 cups (280 g) chopped in-season tomatoes
3 Tbsp olive oil
¼ tsp flaky sea salt, such as Maldon
Fresh flowering or young herbs, such as cilantro, chopped
Light honey, such as wildflower, for drizzling
Makes 4 servings
Prep Time: 5 Minutes
Total Time: 20 Minutes
Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes.
Toast the cumin and coriander in a dry skillet over high heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your (cooled) skillet, or with the back of your knife.
Toast the bread. Spread the toast with a thin schmear of butter or drizzle of oil.
Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl. Stir in the herbs. Spoon over the toast and drizzle very lightly with a bit of honey.
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Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019
Photography copyright: Gentl + Hyers © 2019
Sarah Copeland is an award-nominated cookbook author and former food director of Real Simple. She lives in upstate New York and Hungary.