Chef Simoni’s Tomatoes and Bread Recipe
Simoni Kigweba, an up-and-coming chef, is a friend of two of our photographers; he appeared in our latest photos of our Moveable Feast shopping bag. The photos made us pretty hungry and we thought you guys would have the same reaction, so we asked if Simoni could share the recipe. Here it is!
Tomatoes and Bread
1 Heirloom Tomato
2 Slices of Sourdough Bread
1 Sprig of Thyme
1 Garlic Clove
1 Sprig of Basil
1/2 Lemon (zested and juiced)
2 T Ricotta
1 t Olive Oil
1 t Sherry Vinegar
Salt & Pepper
Light a gas grill to medium heat. Set your thyme on the second level of the grill to dry out (2min).
Brush a light coating of Olive oil on your bread and toast each side for about 2 minutes. Rub with clove of garlic and season with salt.
Slice your tomato into 1/2 inch thick slices and season with salt, pepper, lemon juice and a dash of sherry vinegar.
Season your ricotta with sherry vinegar, olive oil, thyme, salt, and pepper.
Assemble the toast by spreading your ricotta on the toast first. You will then place your seasoned tomatoes atop the ricotta and garnish with the torn basil.
I recommend enjoying this recipe on a back porch with a glass of rosé.
Simoni Kigweba / www.simonikigweba.com
Simoni hails from Memphis, TN with roots in Burundi, Africa. He grew up with a love for cooking but started taking his passion seriously when he worked for a restaurant in Fayetteville, AR during college. A hop and skip later, he now cooks full-time at Josephine – an upscale hot spot in Nashville’s 12 south neighborhood.
We’ve updated our Planet page with additional efforts: we’re operationally carbon neutral, members of 1% For The Planet, we offer a vegetarian company lunch, and over 80% of our materials are bluesign® and/or OEKO-TEX® certified.
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