Breakfast Cheese
I eat the same thing for breakfast every day, or at least until I get sick of it and move on to the next thing. I don't know if my brain isn't functioning properly that early or if I experience decision fatigue by 8 am. But I get overwhelmed with what I’m supposed to eat and what is healthy. If I had my choice of breakfast, I would eat Cap'n Crunch or Cherry Pop-tarts. Unfortunately, I'm a grown-ass adult, which means I could actually eat that if I wanted, but I’m a grown-ass adult with a sluggish metabolism, so I have to make healthy choices.
All of this is to say that I came across a breakfast recipe in the New York Times, and because it’s cheese-based, I thought I would try it. It’s not really tomato season in Phoenix; we actually have two seasons (Spring from May to June and Fall from October to November), so don't feel too sorry for us. I tried the recipe anyway because I'm a sucka for a good cheese dish and I needed an idea for the blog.
My take, which doesn't match the 4k reviews leaving five stars! People were raving about this recipe. Have they never had pimento cheese? Because it is essentially pimento without the pimento. It's good with a lot of potential, but maybe the miss is my own doing. I used Jason Wiebe Mild Raw Milk Cheddar, and I think it needed something a little punchier, and after looking at the recipe again, I see the sharp cheddar. DOH!
Why am I sharing a just okay recipe? Because, as I said, I needed something for the blog, but also it made for beautiful photos, and it was tasty enough that I would do it again when tomatoes are in season. Plus it’s summer in the rest of the country where tomatoes are actually in season, so if you live in the rest of the country, you’ll probably enjoy this a lot.
Tomato Toast
4 pieces of good bread, toasted. We used bread from Proof.
1 sliced tomato. I got fancy tomatoes, but even those can't hide the unripeness.
2 oz Cheddar, finely shredded. Since I used mild and it wasn’t quite right, I’m going to suggest using Cottonwood River Reserve or Plymouth Hunter Cheddar
½ C. Mayo. But make it good mayo! If you tell me you used Miracle Whip, you’re fired.
Pinch Salt. And also make it good salt. Since I’m recommending shop stuff, pick up some See Salt, which is a local brand.
Mix your cheese and mayo. Salt your tomato. Toast your bread. While the bread is still warm, slather with cheese mixture. Top with tomatoes.
Enjoy!
Here is the original recipe
https://cooking.nytimes.com/recipes/1024469-tomato-cheddar-toasts