An Ode to Tomato Toast
The beautiful, wonderful, magical season of tomatoes is officially upon us - and there are so many different ways to explore the wonderland that is August in Tennessee. While I am happy to eat tomatoes in just about any form and fashion –– salsa, tomato sauce, sliced & salted, on a beautiful BLT –– I am especially happy to eat tomatoes donned upon my first love: toast.
Toast is like a blank canvas with endless possibilities. Add tomatoes as your base and let your freak flag fly. Want to keep it simple with just some tomatoes on high-quality toasted bread? NBD. Want to really knock some avocado toast out of the park? HELLO. But one tomato toast concoction that I am really grooving with right now? Amy Deaderick’s heirloom tomato toast in The Ribbon Room.
It may come as a shock to most of you (jokes!) but I’ve been spending a whole lot of time at Downtown Sporting Club as of late. Between meetings and axe league and just hanging out, I’ve been on site a lot. And so I’ve also been eating there a whole heck of a lot. One of my go to’s...you guessed it...is the tomato toast. With a mixture of heirloom and cherry tomatoes, you get a variety of the juicy reds dressed in a balsamic vinaigrette topped with ricotta salata, saba, and torn basil. Is your mouth watering yet? Go give it a try and let us know what you think.