I have become mildly obsessed with these Mini Low Carb Tomato Furikake Toasts. With brightness from the tomato, creaminess from the may, and an umami surprise from the furikake, these little toasts make the perfect finger food appetizer for your next summer dinner party.
If you know me, you know I adore finger food. The reality is that lots of things “can” be finger food if you just make them smaller. Maybe that sounds like a cheat, but kind of so what if it is? 😛 One of the primary goals of at least the dinner parties I host is having a good time with people you like and enjoying some tasty food and drinks along with it. If something is tasty and not complicated to make, I call that a double win.
What You Need to Make Mini Low Carb Tomato Furikake Toasts
Equipment
- Rimmed Baking Sheets
- Heavy Duty Aluminum Foil – Optional for easier clean up
- Cutting Board
- Serrated Knife – For cutting bread and tomatoes
- Table / Butter Knife
- Small Bowl – Optional for discarding the seeds and liquid parts of the tomatoes
Ingredients
- Keto Bread – I use Brownberry Superior Keto Bread because that is what is readily available near me, and I like it. Feel free to substitute whatever keto bread you prefer. However, the nutrition information is calculated using that one.
- Mayonnaise – Note that the amount listed is approximate. You will be spreading the mayo on both sides of each slice of bread. The thickness with which you spread the mayo is up to you. However, I suggest lightly on toasted side and thickly on the furikake and tomato side.
- Furikake – Similar to the mayo, the amount listed is approximate as you will be sprinkling it on and can adjust to taste. I find my furikake in the Asian aisle / section of the grocery store.
- Large Heirloom Tomatoes – I know that heirloom tomatoes come in many shapes and sizes. I try to pick ones on the larger side for this recipe simply so that I can use more whole slices rather than piecing multiple ones together on each slice of bread. Small pieces are more likely to slip out when you’re taking a bite.
Getting Started with Making Mini Low Carb Tomato Furikake Toasts
As with many of my recipes these Mini Low Carb Tomato Furikake Toasts are pretty simple. In this case you’re basically making a toasted sandwich. My instructions here are really about the technique to scale up this process so that you can prepare them as an appetizer for a dinner party rather than as a one-off.
Let’s get set up. Line 2 rimmed baking sheets with heavy duty aluminum foil and preheat the oven to 400°F.
Toasting
First, we want to get one side of our bread toasted. We’re only looking for one side to have a toasty crunch and for the other to still be a little soft.
I promise there’s a method to my madness. If the side with the tomato is a little softer, you get less of a “tomato squish and gush” factor. While that’s not a problem if you’re eating this for lunch, it can be messy for your guests when it’s a finger food appetizer at a party.
So . . . slather one side of each keto bread slice with mayonnaise and lay it on the baking sheet mayo-side UP.
Toast the bread at 400°F for 10 minutes. Remove from the oven and allow to cool.
If you want to stage this recipe so that you have all oven work done well in advance of your dinner party, you can pause here. Cool the toast completely and then store in an airtight container in the fridge until you are ready to assemble.
Assembling the Mini Toasts
To assemble, flip the bread slices over so that they are toasted mayo side DOWN. Spread a decently thick layer of mayonnaise on the heretofore untouched face-up side of each bread slice.
Push the pieces as close together as possible to avoid gaps in between them. Sprinkle the furikake seasoning over all of the mayo-slathered slices.
You’ll want to remove the stem and core from your tomatoes. Then slice them about ½ – ¾ inch thick. In my mind, they are tomato steaks. Remove the seeds and juicy bits from each slice. If I was just making this as a sandwich for lunch, I would leave them in. However, as finger food, aiming for less mess is preferred.
Lay out the tomatoes on half of the bread slices. Cut down slices as needed to fill in the gaps on the bread so that you have a pretty even tomato “coverage”.
Then top them with the other half of the bread. Cut each sandwich into 4 to 6 pieces to make the mini toasts. I like them as fourths, personally.
Arrange them on a pretty serving platter and you’re ready to serve them.
A Note Regarding Advanced Prep
The only part of advanced prep that I would recommend for these Mini Low Carb Tomato Furikake Toasts is the toasting step. The moisture from the tomatoes will soften the bread if they are prepared too far in advance. They’ll still be tasty, so that can work if you need it to, but the intent is to maintain a little bit of crunch from the toasting for a textural contrast.
Related Recipes
If you’re looking for some ideas of what to put on your menu along with these Mini Low Carb Tomato Furikake Toasts, check out my Keeping Cool Summer Dinner Party page for suggestions.
This recipe was derived from: Furikake Tomato Sandwich on New York Times Cooking
My modifications are primarily focused on keto-fication and the technique for making this at scale for a crowd.
Mini Low Carb Tomato Furikake Toasts
Ingredients
- 16 slices Keto Bread I use Brownberry Superior Keto Bread, but feel free to use whichever brand you prefer.
- ½ cup Mayonnaise Amount is approximate as you will be spreading it on both sides of each slice of bread.
- 2 Large Heirloom Tomatoes Thickly sliced. ½ – ¾ inch thick
- ¼ cup Furikake Amount is approximate as you will be sprinkling it on and can adjust to taste.
Instructions
- Preheat the oven to 400°F and line 2 rimmed baking sheets with heavy duty aluminum foil.
- Spread mayonnaise evenly on one side of every slice of keto bread. Then lay the slices mayo-side up on the lined baking sheets.16 slices Keto Bread, ½ cup Mayonnaise
- Bake for 10 minutes at 400°F or until lightly browned. If you are doing this step far in advance of when you plan to assemble the mini toasts, allow them to cool completely. Then store in an airtight container until you are ready for them.
- Remove the cores and thickly slice 2 large heirloom tomatoes. They should be ½” – ¾” thick. Remove the seeds and juicy parts of the tomatoes. Set the de-seeded tomato slices aside.2 Large Heirloom Tomatoes
- To assemble, flip the bread slices over so that the mayo toasted side is down. Then spread a layer of mayonnaise over the face-up side.
- Sprinkle all slices of bread with the furikake.¼ cup Furikake
- Lay out the tomato slices on half the pieces of bread. Cover them with the remaining half of the bread slices.
- Cut each sandwich into fourths or sixths to make the mini toasts.
- Serve cool or at room temperature.
Equipment
- Heavy Duty Aluminum Foil (Optional)
- Serrated Knife – For cutting bread and tomatoes
- Table / Butter Knife
- Small Bowl – Optional for discarding the seeds and liquid parts of the tomatoes
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