Total time:
15 mins

Heirloom Tomatoes, Stracciatella, Chili and Keta Salmon Roe



½ lbs heirloom tomatoes, cut in half
1 tbsp chili crisp
1 tbsp olive oil
1 tsp Fleur de Sel
1 garlic clove
8 slices of sourdough bread



  1. Preheat the oven to 400°F.
  2. In a toss, mix tomatoes with chili crisp, olive oil, and fleur de sel.
  3. Place stracciatella at the bottom of a bowl, followed by the tomatoes.
  4. Scatter the Salmon Roe over the top of the stracciatella and tomatoes.
  5. Place the sourdough in the oven for 4 mins or until toasted. Cut garlic in half and rub over the bread.
  6. Serve and enjoy the heirloom tomatoes, stracciatella, and salmon roe with the sourdough toasts.