Roasted Tomato Toast
Simple tomato toast gets an upgrade when you roast a sheet pan of tomatoes and make a 2-ingredient pesto cheese spread to put on the bread.
Servings: 4
Ingredients
- 4-5 medium to large tomatoes (about 1-3/4 to 2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 slices sourdough bread
- 1/3 cup ricotta cheese, goat cheese or cream cheese
- 2 tablespoons basil pesto
- 1 tablespoon minced chives
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Slice the tomatoes about 1/4-inch thick. Then arrange them on the prepared pan. They can be close, but they should not be overlapping. Drizzle the tomatoes with olive oil and season them with salt and pepper.
- Roast the tomatoes until they are wrinkled and have deepened in color, about 30 minutes.
- While the tomatoes are roasting, toast the bread. You want it to cool down for at least a few minutes before you assemble the toasts.
- Stir together the cheese and pesto in a small bowl.
- Spread the pesto cheese on the bread. Layer on the tomatoes and garnish with chives.
Video
Notes
You can use any type of artisan bread meaning one with a good crust. That includes sourdough, country bread or multigrain bread. I do not recommend standard sandwich bread because it won't be able to support the tomatoes.
The toasts are best when you eat them right after you make them.
If you want to save assembled toasts, freeze them. Place the toasts on a sheet pan lined with wax paper or parchment paper. After they are frozen, then you can put them in a single container. Bake them for 12 minutes in a 375-degree F oven until the tomatoes and bread have thawed and are warm.
Nutrition
Calories: 356kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 827mg | Potassium: 621mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2269IU | Vitamin C: 32mg | Calcium: 96mg | Iron: 4mg