Mediterranean · Appetizers & Sides
Hummus Toasts Two Ways
Makes 12 small toasts · Prep: 20 minutes · Cook: 8 minutes · Total: about 30 minutes
I always want a more colorful sandwich for high tea! These open-faced sandwiches are also a great way to use up extra baby tomatoes from the garden. Rich hummus balances out the acidity of tomatoes and pickles.
Ingredients
Toast and hummus
- 6 slices thick white sandwich bread or pullman loaf
- 1½ tablespoons extra-virgin olive oil
- ¾ cup prepared hummus
- Black pepper
Olive and tomato topping
- ⅓ cup cherry tomatoes, finely chopped
- ¼ cup green olives, chopped
- 2 tablespoons pickled red onions, drained and chopped
- 1 scallion, thinly sliced
- 6 small basil leaves
- 1 teaspoon balsamic glaze
Pickled vegetable topping
- ½ Persian cucumber, finely chopped
- 3 cornichons, finely chopped
- ⅓ cup cherry tomatoes, finely chopped
- 2 tablespoons pickled red onions, drained and chopped
- 1 tablespoon chopped parsley, chervil, or basil
- 1 teaspoon balsamic glaze
Instructions
- 1
Toast the bread
Heat the oven to 375°F. Trim the crusts from the bread and cut each slice into two rectangles. Brush both sides lightly with olive oil.
- 2
Bake
Arrange the bread on a sheet pan. Bake for 4 minutes, turn, and bake for another 3 to 4 minutes. Stop when the edges feel crisp and the center still gives under your finger.
- 3
Drain the vegetables
Pat the tomatoes, olives, onions, cucumber, and cornichons with paper towels. Wet toppings soften the toast before it reaches the plate.
- 4
Make the olive topping
Combine the tomatoes, olives, onions, and scallion.
- 5
Make the pickled vegetable topping
Combine the cucumber, cornichons, tomatoes, onions, and chopped herbs.
- 6
Assemble
Spread each toast with hummus. Add the olive mixture and basil leaves to six pieces. Add the pickled vegetable mixture to the remaining six.
- 7
Finish
Add a small amount of balsamic glaze and black pepper. Serve within 20 minutes of assembling.
Shortcuts and swaps
Skip the baking step with prepared crostini or thin slices of toasted baguette.
Store-bought hummus is the correct amount of effort here. Stir it well before spreading, and thin it with a teaspoon of water when it feels stiff.
White bread: Use sourdough, a soft baguette, or gluten-free sandwich bread.
Green olives: Kalamata olives work but bring a stronger, saltier flavor.
Cornichons: Use dill pickles and chop them very finely.
Balsamic glaze: Simmer ¼ cup balsamic vinegar until reduced by half, or use the vinegar sparingly without reducing it.
Hummus: White bean spread or whipped feta can replace it.
Prepare the components ahead
Toast the bread up to one day ahead and keep it in an airtight container. Prepare the toppings several hours ahead, then drain them again before assembling.
Spread the hummus and add the vegetables within 20 minutes of serving.
For full-size toast, divide the toppings among four thick slices of sourdough. Add a fried egg when afternoon tea is no longer the plan.
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