Summer tomatoes are so meaty they can almost take the place of steak. (I said almost…) I picked up a couple of beefsteak from the farmers market last week. They were so beautiful they needed to stand on their own, not be mixed with a bunch of greens.

I had some basil and garlic fromage frais from Brookford Farms and some A-1 guacamole, both from the market too.

Tomato stacks can be made with other produce, too. Try grilled eggplant or zucchini. This is a good recipe to use up leftover grilled corn. If you don’t have grilled corn handy just use an indoor grill pan and toss in about 1/2 c frozen kernels with some EVOO.

Great as an app, side dish or salad.

Tomato Stacks

tomato stacks

What you need:

  • 1 garlic clove, finely chopped
  • 2 tsp Devo Olive Oil Tuscan Herb EVOO (or other extra-virgin olive oil)
  • 1 large tomato, cut into 8 1/2”-thick slices
  • 1 corn, grilled and kernels removed
  • 4 tbs basil and garlic fromage frais (or basil goat cheese)
  • 4 tbs guacamole
  • Freshly ground sea salt and black pepper

What you do:

  • Preheat indoor grill pan to high heat.
  • Brush tomato slices with EVOO and sprinkle with salt.
  • Add garlic and tomato slices to grill pan.
  • Grill tomato on one side for a few min; you just want to heat and soften the tomato. Be careful of burning and falling apart.
  • Remove from heat.
  • On individual serving plates alternate layers of tomato, cheese and avocado on 4 plates, ending with avocado.
  • Drizzle corn on each.
  • Season with salt and pepper.