Crusty garlic rubbed bread topped with a Green Chutney spiked tahini spread and sweet summer tomatoes is shear bliss. It's so simple yet so delicious.
Enjoy the last days of your summer tomato bounty with this tasty bite.
Recipe and photos by Chef Douglas Katz
8 slices Crusty sourdough style boule bread, 3/4 inch thick slices
2-3 tbs extra virgin olive oil
2 garlic cloves, peeled cut in half
3/4 cup sour pickle juice (from your favorite classic fermented dill pickle jar)
1 cup tahini (artisanal SoCo Tahini is my favorite-available online, at Heinen's or Adun Spice)
3 tbs PUR Spices Green Chutney
2 large and some cherry or sweet 100 size Tomatoes, local, best quality, washed and drained on towels
Kosher Salt to taste
Black pepper, freshly ground
2 tbs honey
1 cup arugula or your favorite salad mix
2 tbs chives, thinly sliced
2 tbs extra virgin olive oil
Preheat the oven to 375 degrees.
Place bread on a foil lined cookie sheet and toast in oven for 5-7 minutes until golden.
While hot, brush or scrape the bread with the garlic cloves on both sides and set aside.
In a small bowl, combine the pickle juice, tahini and PUR Spices Green Chutney and stir for 30 to 40 seconds until creamy and smooth.
Slice the large tomatoes about 1/4” thick and halve the small ones, set aside.
When ready to serve, top each piece of toast with the tahini mixture.
Top with tightly shingled tomatoes, season to taste with kosher salt, pepper and a drizzle of honey.
Garnish with arugula and a drizzle of extra virgin olive oil.
Cut the toast and serve on a platter garnished with extra PUR Spices Green Chutney to taste.