Every good Southerner has their favorite recipe for tomato pie. Whether it’s from their uncle, their mother-in-law, or the market on the way to the beach, I know three things to be true: it’s main ingredients will be mayo, cheddar cheese, and basil.
Aside from that, different cooks have their own spins – garlic powder, dried basil, maybe some lemon zest – but they all hold true to the mayo and cheddar cheese base.
Tomato pie does take a bit of time, because you have to dehydrate your tomatoes for at least an hour to ensure that your pie won’t be a soggy mess. Then there’s the layering and the baking.
My tomato pie toast takes only ten minutes, and packs the same flavor as a tomato pie, with far less mayo. Don’t worry, it still has mayo! Just not as much. It is ooey gooey cheesy delicious and you need to try it ASAP!
I’ve written this recipe as an appetizer for a crowd, but you can easily just swipe mayo on some toast, sprinkle with garlic powder and cheese, throw some tomato slices on top and call it a day!
Tomato Pie Toast
Equipment
- Cutting board
- Chef’s knife
- Baking sheet
Ingredients
- 1 baguette, sliced 1/4-inch thick on the bias
- 1/3 to 1/2 cup mayonnaise
- 1/2 tsp garlic powder
- 1/2 cup shredded Cheddar cheese
- 1 pound tomatoes, sliced 1/8-inch thick
- Flaky sea salt
- Freshly ground pepper
- 3 tbsp thinly sliced basil
Instructions
- Preheat oven to 400°F.
- Place 1 baguette, sliced on a baking sheet. You can line it with parchment paper if you hate cleaning up. I never do because the bread gets crispier without one!
- Smear 1/3 to 1/2 cup mayo all over the bread slices. Sprinkle with 1/2 teaspoon garlic powder and 1/2 cup Cheddar cheese.
- Cut 1 pound tomatoes to fit the bread slices, and lay them over the cheese.
- Bake for 7 to 12 minutes, until the tomatoes are roasted and tender and the cheese is ooey gooey.
- Season with salt and pepper and sprinkle with 3 tablespoons thinly sliced basil.
- 1 baguette, sliced 1/4-inch thick on the bias
- 1/3 to 1/2 cup mayonnaise
- 1/2 tsp garlic powder
- 1/2 cup shredded Cheddar cheese
- 1 pound tomatoes, sliced 1/8-inch thick
- Flaky sea salt
- Freshly ground pepper
- 3 tbsp thinly sliced basil