Tomato, Allioli, and Chive Tartine Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 09, 2018
Tomato, Alli-oli, and Chive Tartine
Tomato, Allioli, and Chive Tartine. . J. Kenji Lopez-Alt

Fat slices of heirloom tomatoes with garlicky mayonnaise, olive oil, chives, and sea salt on toasted sourdough bread.

Recipe Details

Tomato, Allioli, and Chive Tartine Recipe

Prep 10 mins
Cook 5 mins
Total 15 mins
Serves 4 servings

Ingredients

  • 4 slices of hearty bread, such as French pain au levain or sourdough
  • 4 tablespoons olive oil, plus more for drizzling
  • 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Homemade or store-bought mayonnaise
  • 1 pound ripe heirloom tomatoes, roughly sliced
  • Coarse sea salt
  • 2 tablespoons minced fresh chives

Directions

  1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.

  2. Combine mayonnaise, minced garlic, and remaining 2 tablespoons olive oil in a small bowl and stir to incorporate. Spread 3/4 of mayonnaise evenly over toast.

  3. Spread tomato slices over toast and sprinkle with sea salt. Dollop with more mayo, extra olive oil, and sprinkle with chives. Serve immediately.

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