This is going to be my new go-to appetizer. It can be yours, too, and I hope we end up at all the same parties. It’s the ultimate trifecta…beautiful, simple, and delicious. It’s just tomatoes on toast with a side of olives and salt (helllooooo easy) but with awesome seed-y bread it is heaven. I used a loaf of the Finn bread from Whole Foods for this round but I equally love their Seeduction bread. These two are the all around best. If you’d rather make your own or use a more paleo-friendly bread, my favorite recipe is the Nutrition Stripped Nourishing Nut and Seed Bread (recipe here). Third best, and still great, is any sprouted wheat bread you can get your paws on.
It’s my birthday today which is why there’s a candle in the second pic. This was the cake of my dreams this year (too soon to have already picked my dream cake for next year?)
What you need:
- One loaf of “Seeduction” or “Finn” bread from Whole Foods (here’s kind of a weird video describing the Seeduction loaf…), sliced. Be sure to have them to slice it there.
- 4 small/medium heirloom tomatoes, sliced
- 10 oil cured olives (from the olive bar), pitted and sliced
- Smoked maldon salt
- Avocado or grassfed butter, optional
- **Here’s the link again for the paleo-friendly make-yourself nourishing nut and seed bread if you’d rather use that as your base
What you do:
- You’re really just putting tomatoes on toast, but I’m happy to walk you through the process <3 <3
- Slice tomatoes
- Lightly toast the bread or if it’s super fresh just make tomato breads instead of toasts 😉
- If using avocado or butter, spread on toasts and top with the sliced tomatoes. If not, just place the tomatoes directly on the bread.
- Slice the toasts diagonally into halves or quarters (I think quarters are best) and arrange on a plate.
- Serve with a small bowl of the sliced olives and a small bowl of salt
- If it’s someone’s birthday add a candle xoxoxoxo