Tomato Cheddar Toasts

This is less of a recipe and more of a great reminder to ravenously enjoy summer tomatoes, and for that, I’m so glad. Delicious!

I grated the cheese half very fine and half in larger shreds to add a bit of texture. I’ve been making grilled cheese sandwiches this way for years. The cheese spread is also super great spread on cocktail rye or pumpernickel and broiled. You can then add whatever you want to the top, spicy pickles, fresh veg, tomatoes, pea shoots etc and they make wonderful party bites or as a side for soup or salad. I always add Tabasco. It keeps for awhile so make a double batch and get creative!

My French mom, who was a wonderful cook, made a version of this that was delicious. Spread mayonnaise on the bread, add a layer of tomatoes, sprinkle with garlic powder, top with a slice of cheddar, and then broil until the cheese is melted.

Why is everyone baking or broiling this when the recipe expressly says not to--the hot toast will melt the finely grated cheese? Did anyone follow the recipe? If yes, did it work?

There's a world of taste difference between a ripe uncooked summer tomato and one that has been toasted or broiled.

Parmigiano Reggiano and a touch of fresh basil over mayonnaise every day of the (summer) week.

Added some fresh cracked pepper to the cheese mix and instead of topping toast with the mixture I baked the cheese mix right on top of the bread in the oven at 350 for 20 minutes. Came out gooey and amazing. Thinking of experimenting more next time and baking the tomatoes too or adding some finely diced onions or shallots to the cheese mix.

I mix goat cheese and Mayo rather than cheddar. Just enough Mayo to make cheese spreadable. Top that with chopped basil leaves then the tomatoes w/a sprinkle salt & pepper. My go to summer lunch.

This is an old standby I learned about 30 years ago except that we added sliced green onions to the mix.

Using this recipe for inspiration - I lightly toasted a bagel half (what I had) and spread the mayo/cheese mixture on top. Put in the toaster oven for about 4 minutes. Then topped with tomatoes. No salt was necessary. Delicious but messy.

I loved how easy this recipe was! Mine came out overly salty so I won’t salt the tomatoes next time. I added a basil leaf to each slice as well.

I've just been using straight up pimento cheese with my tomato and bread. The kind with roasted jalapenos in it is best. If the bread is warm enough to partly melt the cheese, so much the better. But it's still great if everything's cold. Next time I'm out of the pimento, I'll give this mayo-cheddar method a try.

Aaaah so you don't melt the cheese or cook the tomatoes. I bet toasting this with mayo/ cheddar and tomatoes on top would be very good as well. I typically toast my bread, cheese, and tomato together like a little pizza.

Also works great with finely ground Parmesan and small freshly ground black pepper.

This is similar to a dip I had decades ago in Newport and loved ever since. The only difference is the addition of minced onion mixed in with the cheddar mayo. It is then heated in the oven for 15-20 minutes. Best dip ever!