Furikake Tomato Toast on Sourdough

Take full advantage of tomato season before it's gone! Juicy heirloom tomatoes are stacked on top of savory, rich mayo on perfectly toasted sourdough bread, then topped with furikake for some extra umami flavor.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword Furikake, Tomato Toast

Prep Time 2

Cook Time 3

Total Time 5

Servings serving

Calories 338kcal

Author Cara Harbstreet

Equipment

toaster or toaster oven
cutting board and serrated knife
small prep bowl

Ingredients

1 slice sourdough bread
1/2 tbsp olive oil or enough to brush each side of sourdough slice
1 clove garlic minced or grated
1 tbsp kewpie mayo
4 thick slices tomato heirloom variety if available
1-2 tsp furikake or to taste
1/8 tsp MSG or to taste
4-5 chives chopped
black pepper to taste, optional

Instructions

Brush both sides of the sourdough slice with olive oil and toast to an even golden brown on both sides.
Meanwhile, grate or mince the garlic and stir it into the kewpie mayo. Wash and dry the tomato and use a serrated knife to cut into thick slices.
Once the bread is toasted, spread the garlic mayo on one side. Add a sprinkle of furikake before layering the sliced tomatoes on top. Add a dusting of MSG over the tomatoes, then add the remaining furikake. Use the kitchen shears to roughly chop the chives, evenly distributing them over the top of the toast.
Season with black pepper to taste and slice the toast in half if desired. Serve immediately and enjoy!

Notes

If heirloom tomatoes are unavailable, swap for any variety of ripe tomatoes. If using cherry or grape tomatoes, slice into halves or quarters before adding to the toast.

Nutrition