Caprese salad and pan con tomate meet in this refreshing summer starter.
1 teaspoon lemon zest, from about half a lemon2 tablespoons extra-virgin olive oil, plus more for brushing toasts2 large slices sourdough bread, about 1/2 inch thick eachIn a food processor, combine basil, arugula, garlic, almonds, lemon juice, and lemon zest. Pulse until almonds are broken up into fine pieces. Add olive oil and process until fairly smooth. Season with salt. Transfer to an airtight container and refrigerate until ready to use.
Season with salt and black pepper or red pepper flakes. Let stand for 10 minutes.Lightly brush sourdough on each side with olive oil and toast on both sides until lightly browned. Preheat broiler and set top oven rack about 6 inches from broiler element. Using a fine-mesh strainer, strain tomatoes of their excess liquid and reserve the liquid for another use .Spread strained tomatoes in an even layer on the toasts.
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