Spicy Tomato Toast with Provolone

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • Softened butter, for greasing pan

  • 8

    slices good-quality whole-wheat bread, crusts trimmed

  • 2

    tablespoons olive oil

  • 6

    scallions, whites and greens thinly sliced on an angle

  • 4

    cloves garlic, very thinly sliced

  • 1

    red jalapeno or Fresno chile pepper, finely chopped, or a fat pinch crushed red pepper

  • 3

    tomatoes on the vine, sliced

  • 1

    teaspoon dried oregano

  • Salt and pepper

  • 2

    eggs

  • 1/4

    cup whole milk

  • 1 1/2

    cups (1/3-lb. chunk) shredded sharp provolone

  • A few handfuls arugula or baby kale

  • 1/2

    lemon, juiced (about 1 tbsp.)

  • EVOO, for drizzling

Directions

Position a rack in the upper third of the oven; preheat to 425 degrees . Grease a small rimmed baking sheet liberally with butter. Place 4 slices of bread on the baking sheet, arranging them next to each other to form a large square. In a medium skillet, heat the olive oil, two turns of the pan, over medium. Add the scallions, garlic and chile; stir until the mixture softens, about 2 minutes. Scatter the scallion mixture evenly over the bread; top with an even layer of sliced tomatoes. Season with the oregano, salt and pepper. Top the tomatoes with remaining bread to form sandwiches that are arranged tightly together like a Sicilian pizza. In a small bowl, beat the eggs and milk; season. Pour the egg mixture evenly over the bread. Top with the provolone. Bake the sandwiches until golden and heated through, 18 to 20 minutes. In a medium bowl, toss the greens with the lemon juice and EVOO; season. Serve the sandwiches with the greens.

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