Tomato, Allioli, and Chive Tartine Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 09, 2018
Tomato, Alli-oli, and Chive Tartine
Tomato, Allioli, and Chive Tartine. J. Kenji Lopez-Alt

Fat slices of heirloom tomatoes with garlicky mayonnaise, olive oil, chives, and sea salt on toasted sourdough bread.

Recipe Facts

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Serves: 4 servings

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Ingredients

  • 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

Directions

  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. 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. 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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