Summer Heirloom Tomatoes with Hummus and Herbs

Ingredients

• 8 slices country or peasant bread
• I clove garlic, peeled
• Extra virgin olive oil for drizzling
• 2-lb heirloom tomatoes, 4 med - large
• 1 tub Tribe Roasted Vegetable Hummus
• ½ cup torn basil
• ½ cup mixed herbs, roughly chopped (i.e. parsley, tarragon, chives, chervil)
• 1 lemon, juice and zest
• ½ cup extra virgin olive oil
• sea salt and black pepper

Directions

• Turn on the grill or broiler. Lay the bread on a sheet pan and brush with olive oil.

• Grill the bread on both sides until crisp and golden. Rub each slice with the garlic clove.

• Slice the tomatoes ¼ “ thick, Spread the slices with hummus and layer with the basil onto the toasts.

• Drizzle with olive oil. lemon zest and juice, salt and pepper. Sprinkle with remaining herbs.

• Serve immediately.