A finger food version of the classic Southern tomato sandwich.
Ingredients
1/4cupmayonnaise
4(3/4-in.-thick)brioche bread slices, toasted (from 1 [14-oz.]
loaf)
1cuphalved or quartered cherry tomatoes(from 1 [1-pt.]
Credit:Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray
Cut each slice in quarters diagonally, forming 16 total triangle toast points.
Divide tomatoes evenly among toast points; sprinkle with salt and pepper.
Be sure to avoid any juices on the bottom of the container when plating your toasts.