Delight your taste buds with the sublime symphony of flavors in Roasted Cherry Tomato Toast! Perfect for a leisurely brunch, a tantalizing appetizer, or a quick and wholesome snack, this recipe captures the very essence of freshness and indulgence and is another meal with vegetables to add more nutrients to your diet.
Roasted cherry tomato toast
As summer beckons with its bountiful harvest, cherry tomatoes burst onto the scene like little gems, ripe and brimming with flavor. My wife came up with this recipe when she was trying to find things to do with 10 million cherry tomatoes from our garden. She has a lot of great ideas for things to do with excess tomatoes and other produce. She’s really creative.
Cherry tomato’s natural sweetness intensifies when roasted, as the sugars caramelize and the juices concentrate. Paired with the rustic goodness of a hearty slice of bread, the succulent tomatoes are simply heavenly. And the creamy ricotta cheese and freshness of basil make it an irresistible combo! The drizzle of extra-virgin olive oil adds depth and richness to this dish. Not to mention, a sprinkle of sea salt and freshly ground pepper that makes the flavors pop!
Whether you grow your own cherry tomatoes or pick the ripest and juiciest ones from your local farmer’s market, this Roasted Cherry Tomato Toast recipe is a celebration of simplicity and seasonality. Easy to prepare and infinitely customizable, it is sure to become a staple in your kitchen.
We use sourdough bread because it helps me with my gluten sensitivity so I’m able to tolerate flour. You can also use ancient grain bread like this. We make our own sometimes and sometimes get it at the farmer’s market from Quail Run Homestead. Our markets in Muskogee are on Saturdays and Tuesdays. You can use any kind of bread that you prefer, but sourdough is chewier and holds up to the juiciness of the toppings really well.
By applying heat to a slice of bread, you can transform its texture and flavor, creating a crispy, golden-brown treat that can be enjoyed in countless ways. Here’s a basic guide to making toasted bread:
- Bread (your choice: white, whole wheat, sourdough, rye, etc.)
- Butter or olive oil (optional)
- Toppings of your choice
- Select Bread: Choose a bread that you like. Denser breads like sourdough or rye toast beautifully and offer a more robust flavor. Lighter breads like white or whole wheat are classic choices.
- Slice Bread: If your bread is not pre-sliced, cut it into slices of your desired thickness.
- Heat: You can toast your bread in several ways:
- Toaster: The simplest way to toast bread is by using a toaster.
- Oven: Preheat your oven to 350°F (175°C). Place the bread slices directly on the oven rack or on a baking sheet and bake for about 10 minutes, or until the bread is toasted to your liking.
- Stovetop: Heat a skillet or griddle over medium-high heat. If desired, lightly butter or brush the bread slices with olive oil on both sides. Place the bread in the hot skillet and cook for 1-2 minutes on each side until golden brown.
- Add Toppings: Once your bread is toasted, the possibilities are endless.
For this roasted cherry tomato toast, the garlic, basil, and shallot can be omitted or any one tat you don’t care for. The garlic can be fresh or garlic powder. If you want to roast your tomatoes at 400, they cook for 20 minutes. If you are making the roasted cherry tomatoes ahead of time, drain off the liquid before you store it.
Pro tip: Safe the extra liquid to add incredible flavor to a dressing or marinade later in the week. Or freeze it to add it another time. Think about using it to flavor soup or sauces as well. It’s concentrated yum!
Roasted Cherry Tomato Toast
- 2 Tbsp Olive Oil
- 1 Pint Cherry Tomatoes
- 4-6 Garlic cloves
- 1 Shallot Sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 slices sourdough bread
- 2 Tbsp fresh Basil chopped
- ½ cup Ricotta
- Additional olive oil basil, salt and pepper for garnish
- Preheat oven to 375 degrees
- Place tomatoes and garlic into baking dish
- Coat with 2 tbsp olive oil
- Season with salt and pepper
- Roast for 30 minutes or until the tomatoes start to bubble (check after 20 minutes)
- Spread bread slices with olive oil and toast until golden brown
- Once cool, spread toast with ricotta, add tomatoes
- Garnish with shallot, basil, salt and pepper