Who am I?
There is no cheese in this recipe. Yes, really — no cheese.
Bread, ripe tomatoes and not a shred of cheese. It feels oddly dramatic, but it works. Exceptionally well.
I’m both embarrassed and thrilled to share something so simple. I ate this for lunch two days in a row this week, which says a lot. It’s one of those things that’s easy to make yet feels special, and I had to share that I successfully made something without cheese.
Okay, moving on.
This idea came from my cousin Lacy, who grilled bread and topped it with tomatoes. It looked so simple and good that when she gave me some extra bread, I couldn’t resist trying it. After that first bite I kept going back for more.
A while ago I “grilled” bread on an electric griddle — essentially toasting it until golden — and that’s great. But using a real grill gives the bread smoky char and texture you just can’t get from a griddle. The difference is worth it.
I was lucky to find perfect heirloom tomatoes at my local farm. They were perfectly ripe, full of flavor, and made all the difference. In a few weeks I’ll miss these summer tomatoes — grocery store tomatoes just don’t compare.
What makes this snack or light meal special is how the tomatoes truly shine. Their flavor is the star, so I skipped the usual mozzarella and balsamic glaze. Those are delicious together, but here I wanted to let the tomatoes lead while keeping things bright and simple. The result is fresh, balanced and surprising in how satisfying it is.
So yes, this might be your next lunch.
Embarrassingly Easy Grilled Sourdough with Buttery Herbs, Heirloom Tomatoes + a Honey Drizzle
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Ingredients
- 4 slices sourdough bread
- 4 tablespoons unsalted butter softened
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon snipped fresh chives
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon salt
- 2 heirloom tomatoes, sliced and seasoned with salt and pepper
- 2 tablespoons honey
Instructions
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Heat a grill over medium heat. In a small bowl, combine the softened butter with chopped basil, oregano, chives, thyme and salt. Mix until evenly distributed.
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Spread the herb butter on both sides of each sourdough slice. Place the bread on the grill grates and cook until toasty with char marks, about 1 1/2 to 2 minutes per side.
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Remove the bread from the grill, top with the sliced, seasoned heirloom tomatoes, and finish with a drizzle of honey. Serve immediately.
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I appreciate you so much!
You can’t wait much longer… (yes, more drama.)