Toast with Tomato-Butter and Marjoram
A sophisticated appetizer featuring homemade tomato-butter spread on toasted baguette slices, topped with fresh tomatoes and seasoned with marjoram. The compound butter combines the sweetness of cooked tomatoes with aromatic shallots and herbs.
Ingredients
- •4 whole medium yellow tomatoes
- •1½ teaspoons olive oil
- •1 whole medium shallot
- •½ teaspoon kosher salt
- •½ cup unsalted butter
- •1½ teaspoons chopped fresh marjoram
- •½ whole baguette
- •to taste flaky sea salt
- •to taste black pepper
Cooking Instructions
- 1.
Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
15 min
- 2.
Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
5 min
- 3.
Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
10 min
- 4.
Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.
