Genius Tomato Toast

Have your own nostalgia-perfect tomato sandwich today, and tomorrow. But on day three—do this instead. Chef Ignacio Mattos and the team at Estela restaurant in Manhattan have created something new—bolder, crispier, juicier, dare we say better.

1 rectangular loaf pumpernickel or other dense, seeded bread (you’ll have plenty left over)

About 2 teaspoons extra-virgin olive oil

1 clove garlic

Generous 2 tablespoons softened Fromager d’Affinois, Brie, or triple-cream French cheese (with or without rind, as desired)

1 firm but ripe heirloom tomato, sliced into ⅛-inch-thick rounds

Kosher salt

Gray salt

Directions at food52.com

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