Ingredients
- <p data-start="637" data-end="956"><strong data-start="658" data-end="678">Cream Cheese Mix</strong>:
- ¼ cup cream cheese
- 2 tsp YUZUCO yuzu kosho
- most of 2 sliced scallions
- most of a few sprigs of dill
- <strong data-start="784" data-end="792">Main</strong>:
- 1 ripe heirloom tomato
- 1 slice sourdough (or bread of choice)
- <strong data-start="859" data-end="871">Toppings</strong>:
- Flakey salt
- extra virgin olive oil
- extra yuzu kosho
- remaining scallions and dill</p>
Instructions
1
Mix cream cheese, yuzu kosho, most of the scallions, and dill to make the scallion cream cheese.
2
Slice tomato into ¼ inch rounds and sprinkle with salt and pepper.
3
Toast your bread until crispy, then spread with cream cheese mixture.
4
Layer tomato slices on top — optional: add extra yuzu kosho between layers for extra flavor.
5
Top with flakey salt, remaining scallions and dill, and a generous drizzle of olive oil.
