I Tried Wishbone Kitchen’s Jersey Italian Tomato Toast

As a born and raised Italian Jersey Girl, when I came across Meredith Hayden’s (aka Wishbone Kitchen, aka our April cover star) Jersey Italian Toast recipe, I had to check it out immediately. Shockingly, unlike its namesake, the recipe had nothing to do with “Jersey Shore” or Tony Soprano. Instead, it was a yummy tomato toast with basic, whole food ingredients and simple instructions. The images Meredith included on her website were nothing short of breathtaking, but with a recipe that seemed so easy, I wondered, could the flavor live up to the toast’s appearance? There was only one way to find out: test it out myself.

This is how Meredith (and I) made this toast, but there are plenty of different ways to customize it to your liking.

1. Take a ripe heirloom tomato and slice it into thick slices. Make sure to salt these on both sides, then arrange them on a plate lined with paper towel for about 5-10 minutes so the excess moisture in them drains.
2. Get a slice of sourdough bread and toast it to your liking. Once toasted, spread pesto on the bread, then follow with a layer of ricotta on top. Over this, drizzle olive oil (don’t be stingy!) and add lemon zest, flaky salt, and black pepper (eyeball the amounts).
3. Take one of your tomato slices from the paper towel lined plate and place on top of the toast. Layer this with more olive oil, lemon zest, flaky salt, and black pepper (Meredith says not to skip this part!), and top it all off with fresh basil leaves.

Tips for Making Jersey Italian Tomato Toast at Home

• Meredith says in an Instagram post that the key to getting delicious raw tomato slices is to slice them thick and to use a sharp serrated knife.
• For optimally-structured for layering ingredients on top of, toast only the top side of the bread, as this will create a barrier against moisture seeping into the bread from the toppings, while also keeping the bottom side nice and soft.
• One of the great things about this recipe is how flexible it can be. Whether you replace sourdough with a different bread, or the ricotta with mozzarella or another cheese, you likely can make this work with whatever you have on hand.
• I used the toppings Meredith included in her recipe, but I think a drizzle of hot honey would add another layer of flavor. I made one slice of the toast with regular extra virgin olive oil and one with lemon extra virgin olive oil, and I found that the lemon olive oil added a nice summery taste. If you wanted to amp up the recipe a bit more, you could even top your toast with sliced avocado or a handful or arugula.
• My sourdough slice was wider than the one Meredith used in her recipe, so I was able to fit two slices of tomato. Feel free to adjust the number of slices based on the size of your bread slice, as well.

The Verdict on Meredith Hayden’s Jersey Italian Tomato Toast

The straightforwardness of this recipe is reason enough to add it to my regular rotation, but the vibrant flavors are what truly seal the deal. Meredith’s choice of seasonings and toppings perfectly complements the bread, ricotta, and tomato, enhancing each ingredient without overpowering them.

If you’re in a big rush, this may not be the ideal dish. While it is quick to assemble, I’ve found it really benefits from letting the tomatoes sit out for 5-10 minutes beforehand to drain out excess moisture. Otherwise, everything will turn too watery, ruining the texture.

I also tend to eat tomatoes far more often during the summer months, when they’re in season and most fresh and flavorful, so I’m not sure how often I’ll make this recipe once the weather gets colder. With that said, I’ll definitely be making this Jersey Italian tomato toast on repeat while it’s still warm out, and I’ll be playing around with plenty of fun variations in the ingredients.

Meredith made us Jersey Italians proud with this one, and it’s safe to say the toast is every bit as bold and flavorful as its iconic namesake.