Tomato Toast with Oregano

A slice of bread can be so much more than a basic breakfast. Curtis Stone turns this humble staple into a culinary canvas.

Recipe created by Curtis Stone

Photo: Andrew Purcell

Makes 6 toasts

Ingredients

4 small tomatoes, halved crosswise

5 Tbsp. extra-virgin olive oil, divided

2 Tbsp. lemon juice, plus more to taste

½ serrano chili, thinly sliced

1 garlic clove, finely chopped

1 tsp. kosher salt, plus more to taste

6 slices country-style bread

2 Tbsp. oregano leaves

Directions

Active time: 10 minutes
Total time: 15 minutes

Using the large holes of a box grater set in a large bowl, grate tomatoes (you should have about 1¾ cups tomato puree). Stir in 3 Tbsp. oil, lemon juice, chili, garlic, and 1 tsp. salt. Set aside 5 minutes to allow flavors to meld. Season to taste with more salt or lemon juice.

Meanwhile, preheat grill or grill pan over medium-high heat. Brush both sides of bread slices with remaining 2 Tbsp. oil and grill until lightly charred, 1 to 2 minutes per side.

Spoon about 3 Tbsp. reserved tomato mixture on each slice of grilled bread and sprinkle with oregano leaves. Serve immediately.

From the August 2015 issue of O, The Oprah Magazine