Summer Recipe: Tomato Tostada & Espresso
A sunshine-filled bite with a side of bold, balanced coffee.
This simple but standout tostada is all about letting great ingredients shine. Ripe tomatoes, golden toast, and a generous drizzle of Two & One’s vibrant extra virgin olive oil — paired with a smooth Moon Roast espresso on the side. Perfect for easy summer mornings, lazy brunches or light lunches with a lift.
What You’ll Need:
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2 slices of quality sourdough or rustic bread, toasted
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A handful of ripe cherry or heritage tomatoes, halved
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1 tbsp Two & One extra virgin olive oil (plus extra to drizzle)
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1 small garlic clove, peeled
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Sea salt & freshly cracked black pepper
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Optional: fresh basil or herbs to finish
How To Make It:
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Toast your bread until crisp and golden.
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Lightly rub with the garlic clove for subtle flavour.
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Toss your tomatoes with olive oil, salt and pepper.
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Spoon generously over the toast and drizzle with a little more olive oil.
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Finish with a few fresh basil leaves and you’re good to go.
Brew On the Side:
Moon Roast Espresso
We recommend a single origin like China Kaku or Ethiopia Chelbesa — smooth, complex and just the right amount of fruitiness to pair with tomato. Brew as espresso or moka pot for best results.
Why It Works:
Tomatoes and olive oil bring bright acidity and silky richness, which pairs beautifully with the depth and balance of a freshly brewed espresso. No need to overcomplicate — just real, quality ingredients and a cup of something brilliant on the side.
