These simple, savory tartines bring out the best of their fresh ingredients. Garlicky, cheesy basil pine nut pesto sits atop a thick slice of ciabatta bread, followed by salted slices of heirloom tomato. It's so good, you might just want to eat it as a sandwich.

Heirloom Tomato Tartines [Vegan]





For the Tartine:

  • 2 slices ciabatta bread, grilled or not
  • Pesto (recipe below)
  • 4 slices heirloom tomatoes
  • Flaky sea salt

For the Pesto:

  • 2 cups basil leaves
  • 1/3 cup pine nuts
  • 1-2 garlic cloves
  • 2 tablespoons nutritional yeast
  • 1/4-1/3 cup good olive oil
  • Salt, to taste


  1. In a food processor place basil leaves, pine nuts, garlic, and nutritional yeast and process for about 30 seconds or until nuts begin to breakdown.
  2. With the processor running, drizzle in olive oil until well blended or to your likeness.
  3. Add salt to taste and pulse a few times to incorporate.
  4. To assemble the tartines, spread one side of 2 slices of good bread with pesto, layer with slices of heirloom tomatoes, and sprinkle with good flaky sea salt.