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Open-Faced Tomato and Dill Toasts

Delicious Open-Faced Tomato and Dill Toasts for Summer Bliss

Enjoy refreshing Open-Faced Tomato and Dill Toasts, a delightful summer appetizer featuring ripe tomatoes and aromatic dill.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 toasts
Course: Appetizers
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 4 slices Crusty Bread (like sourdough) Thick, for best texture and flavor.
For the Topping
  • 2 large Vine-Ripened Tomatoes Beefsteak or Brandywine recommended.
  • 2 tablespoons Fresh Dill Chopped.
  • 1 pinch Salt Sea salt or kosher to enhance sweetness.
  • 3 tablespoons Olive Oil High-quality extra virgin.

Equipment

  • Oven
  • baking sheet
  • Knife
  • Cutting Board
  • serving platter

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Slice the bread into 1-inch thick pieces.
  2. Toast the bread in the oven for 8–10 minutes until golden brown and crispy.
  3. Slice the tomatoes into ½-inch thick rounds and set them aside.
  4. Drizzle olive oil over the toasted bread once ready.
  5. Layer sliced tomatoes over the toast.
  6. Sprinkle with sea salt and chopped dill before serving.

Nutrition

Serving: 1toastCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

For the best flavor, enjoy immediately after preparation.

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