Tomato, Alli-oli, and Chive Tartine

Tomato, Alli-oli, and Chive Tartine. [Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Tomato, Alli-oli, and Chive Tartine

About This Recipe

Yield:serves 4
This recipe appears in: Serious Entertaining: Four Easy Summer Tartines


  • 4 slices of hearty bread, such as French pain au levain or sourdough
  • 4 tablespoons olive oil, plus more for drizzling
  • 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Homemade or store-bought mayonnaise
  • 1 pound ripe heirloom tomatoes, roughly sliced
  • Coarse sea salt
  • 2 tablespoons minced fresh chives


  1. 1

    Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.

  2. 2

    Combine mayonnaise, minced garlic, and remaining 2 tablespoons olive oil in a small bowl and stir to incorporate. Spread 3/4 of mayonnaise evenly over toast.

  3. 3

    Spread tomato slices over toast and sprinkle with sea salt. Dollop with more mayo, extra olive oil, and sprinkle with chives. Serve immediately.

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