the easiest vinegar & olive oil marinated tomato toast with creme fraiche, scallions, basil, and chives
servings: 8 appetizer portions
¾ lb cherry tomatoes
2 scallions, thinly sliced
2 tbsp minced chives
1 small handful torn basil leaves
2 tbsp red wine vinegar
4 tbsp olive oil, plus more as needed
freshly cracked black pepper
4 large slices fresh crusty bread, ½” thick
½ cup creme fraiche
Cut the tomatoes in half (if they’re smaller) or quarters (if they’re larger). Add them to a mixing bowl with the scallions, chives, basil, red wine vinegar, and olive oil. Toss to combine. Season with salt and black pepper to taste. Let marinate for 15 minutes at room temperature.
Meanwhile, heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Add the slices of bread and toast on both sides until golden and crisp, just a couple of minutes.
Transfer the bread to a cutting board and season with a pinch of salt. Let cool slightly.
Cut each slice of bread in half. Spread a dollop of creme fraiche onto each piece. Season with salt and black pepper. Mound the marinated tomatoes over top. Top with any extra herbs.