Brown Butter Tomato Tartine
Vermont Creamery Sea Salted Cultured Butter, softened & divided
4-6 Slices Sourdough bread
2 Large ripe heirloom tomatoes
Kosher salt to taste
2 tablespoons fresh thyme leaves
course ground pepper, to taste
- Thinly spread about 2 tablespoons butter on both sides of sourdough slices.
- Arrange slices cut-side down in large cast iron skillet. Cook over medium-low heat 2 minutes on each side or until golden brown.
- Melt remaining 1/4 cup butter in small sauté pan over medium-low heat. Reduce heat; gently swirl butter until it turns rich golden brown and has nutty, toasty fragrance. (If it melts and browns too quickly, remove pan from heat and continue to swirl it back and forth.) Note that small brown bits will appear, which is normal; these are toasted milk solids and the most flavorful part. Immediately pour melted brown butter into small bowl.
- Arrange 3-4 tomato slices on each slice toast. Sprinkle with pinch salt. Spoon scant tablespoon brown butter over tomatoes. Finish with sprinkling fresh thyme leaves and few cracks pepper. If tartines are too large, cut in half or quarters for smaller appetizer. Serve immediately and enjoy!