Moroccan Tomato Toast

AUTHOR NOTES

Something as simple as crushed coriander seeds and a hit of honey can bring an already good tomato to greatness. Spoon this mixture onto day-old toasted bread—thick or thin—over a bowl of plain yogurt, fish, a fried egg . . . you get the idea. It’s better than salsa, in my opinion, but just as versatile.

INGREDIENTS

1 cup (140 g) finely chopped red onion

½ tsp cumin seeds

¼ tsp fresh coriander seeds

4 slices thick-cut sourdough bread

Butter, for the bread

2 cups (280 g) chopped in-season tomatoes

3 Tbsp olive oil

¼ tsp flaky sea salt, such as Maldon

Fresh flowering or young herbs, such as cilantro, chopped

Light honey, such as wildflower, for drizzling

DIRECTIONS

Makes 4 servings

Prep Time: 5 Minutes

Total Time: 20 Minutes

Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes.

Toast the cumin and coriander in a dry skillet over high 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 drizzle of oil.

Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl. Stir in the herbs. Spoon over the toast and drizzle very lightly with a bit of honey.