Heirloom Tomato Salad with Parmesan Anchovy Toasts

1. 1

   Preheat the broiler.

2. 2

   In a large bowl, toss the tomato wedges with 1/4 cup of the olive oil and the red wine vinegar.

3. 3

   Season the tomatoes with salt and pepper.

4. 4

   Add the arugula and toss again.

5. 5

   Transfer the tomato salad to a large serving platter.

6. 6

   Set the bread slices on a small baking sheet and brush them all over with the remaining 2 tablespoons of olive oil.

7. 7

   Broil the bread slices until golden, about 30 seconds.

8. 8

   Flip the toasts, spread them with the anchovy paste and sprinkle them with the Parmesan cheese.

9. 9

   Broil the toasts for about 1 minute, until the cheese is melted and lightly browned.

10. 10

    Serve the toasts with the tomato salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.