MOROCCAN TOMATO TOAST

Moroccan Tomato Toast image

Provided by Sarah Copeland

Time 20m

Yield 4 servings

Number Of Ingredients 10

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1 cup finely chopped red onion, optional
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
4 slices thick-cut sourdough bread
Butter, for the bread, optional
3 tablespoons olive oil, plus more for the bread, optional
2 cups chopped in-season tomatoes
1/4 teaspoon flaky sea salt
Fresh flowering or young herbs, such as cilantro, chopped, for serving
Light honey, such as wildflower, for drizzling

Steps:

Soak the onions if using in a bowl of ice water to take out the bite, 5 to 10 minutes.
Toast the cumin and coriander seeds in a dry skillet over low heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your cooled skillet or with the back of your knife.
Toast the bread. Spread the toast with a thin schmear of butter or a drizzle of oil.
Drain the onions well. Toss together the cumin and coriander seeds, onions, tomatoes, oil and salt in a bowl. Stir in the herbs. Spoon over the toast and drizzle very lightly with a bit of honey.