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Photo, Erik Putz.
When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.
1 whole garlic head
2 tbsp extra-virgin olive oil
1 cup quark cheese
4 tsp finely chopped chives
1/2 tsp salt
1/4 tsp pepper
4 thick slices sourdough bread, toasted
2 avocados, thinly sliced
2 heirloom tomatoes, sliced
sea salt
pepper
PREHEAT oven to 400F.
CUT off and discard top of garlic. Place bulb on a large square of foil. Drizzle with 1 tsp of the oil, then wrap with foil. Roast until garlic cloves are soft, about 50 min.
SQUEEZE garlic from bulb into a bowl. Mash into a paste with a fork, then stir in quark, chives, 1 tbsp oil, salt and pepper. Spread over toast. Arrange avocados on top, then layer with tomatoes. Sprinkle with sea salt and pepper and drizzle with remaining 2 tsp oil.
Calories 366, Protein 12g, Carbohydrates 39g, Fat 20g, Fibre 10g, Sodium 431mg.
Kitchen Tip: Swap out avocado for sliced hard-cooked eggs, juicy peaches or mini cucumbers.