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–+ servings
Heirloom tomato toast with anchovy butter, olive oil, and fresh herbs on a wooden board

Heirloom Tomato Toast with Anchovy Butter

A savory heirloom tomato toast made with salt-cured tomatoes, crisp sourdough, and a subtle anchovy butter that adds richness without overpowering. Simple ingredients, minimal prep, and perfect balance.
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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 2 toasts
Course: Appetizer, lunch, Snack
Cuisine: American, Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter very soft
  • 1-2 oil-packed anchovy fillets finely minced
  • Freshly cracked black pepper to taste
  • 1 large heirloom tomato thickly sliced
  • Flaky sea salt
  • 2 slices sourdough or country bread
  • 1 garlic clove peeled
  • Extra-virgin olive oil
Optional Finish (use sparingly)
  • Lemon zest
  • Fresh basil or oregano leaves torn

Method
 

  1. Arrange the tomato slices on a plate and season lightly with flaky salt. Let rest at room temperature for 15–20 minutes.
  2. In a small bowl, mash the anchovies into the softened butter until completely smooth. Taste before adding salt. Add black pepper if desired.
  3. Toast the bread until deeply golden and crisp. While still hot, rub lightly with the garlic clove.
  4. Spread a thin layer of anchovy butter over the warm toast.
  5. Arrange the salt-cured tomatoes on top, slightly overlapping. Drizzle with olive oil and finish with lemon zest or herbs if using.
  6. Serve immediately while the toast is warm and the tomatoes are at room temperature.

Notes

  • Anchovy butter should taste savory and rich, not fishy.
  • Avoid heavy toppings or sweet elements - restraint is key.
  • Use the best tomatoes and olive oil you can find.

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