Best 16 Tomato Toasts Recipes

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**Tomato Toasts: A Medley of Flavorful Recipes to Tantalize Your Taste Buds**

Embrace the vibrant flavors of tomatoes with our delectable collection of tomato toast recipes. From classic bruschetta to innovative avocado and feta combinations, these culinary creations promise a symphony of textures and tastes that will leave you craving more. Indulge in the simplicity of fresh tomatoes, basil, and olive oil, or embark on a culinary adventure with sun-dried tomatoes, goat cheese, and arugula. Each recipe is a testament to the versatility of tomatoes, transforming ordinary bread into an extraordinary culinary experience. Whether you prefer a quick and easy snack or an elegant appetizer, our tomato toast recipes have something for every palate.

Here are our top 16 tried and tested recipes!

BACON-TOMATO CHEESE TOASTS



Bacon-Tomato Cheese Toasts image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 11

2 ripe tomatoes
Kosher salt
8 strips bacon
4 slices Texas toast or other thick sandwich bread
3/4 cup grated cheddar cheese
3/4 cup grated part-skim mozzarella cheese
3/4 cup mayonnaise
5 scallions, finely chopped
1/4 cup chopped fresh parsley
1/2 small zucchini, very thinly sliced
Freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
  • Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

TOMATO SALAD WITH ANCHOVY TOASTS



Tomato Salad With Anchovy Toasts image

Tomato salads are the ultimate summertime food. Ripe and sweet, tomatoes need little more than a good vinaigrette dressing. This salad has a niçoise bent, with anchovy toast and black olives.

Provided by David Tanis

Categories     lunch, quick, salads and dressings, appetizer, main course

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 large shallot, finely diced
2 small garlic cloves, minced
2 tablespoons red wine vinegar
Pinch of salt
Pinch of ground black pepper
1/4 cup extra-virgin olive oil
1 small garlic clove
Salt
3 or 4 anchovy fillets, rinsed
2 tablespoons olive oil
12 baguette slices, toasted
3 pounds ripe summer tomatoes of different colors and shapes, sliced
Salt
Ground black pepper
Handful of black olives, niçoise or other
Basil leaves for garnish

Steps:

  • Make the vinaigrette: Put the shallot and garlic in a small bowl. Add red wine vinegar, a pinch of salt and a pinch of pepper and macerate 5 minutes. Whisk in the olive oil and set aside.
  • Make the anchovy toasts: Pound garlic to a paste with a little salt, then mash anchovy fillets into the paste. Stir in olive oil. Paint toasts lightly with anchovy mixture and set aside.
  • Arrange tomatoes on a platter or in a low wide bowl. Season tomatoes with salt and pepper. Scatter olives over tomatoes. Whisk vinaigrette and spoon evenly over tomatoes. Garnish with basil leaves and anchovy toast.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 664 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED TOMATO SOUP WITH GRILLED CHEESE TOASTS



Grilled Tomato Soup with Grilled Cheese Toasts image

This charred tomato soup is the perfect way to say farewell to summer's last tomatoes while welcoming fall and the new school year. We love Havarti cheese for the toasts, because it melts so nicely, but you can try pepper Jack, Muenster or even American.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for oiling the grill grates and drizzling
3 pounds plum tomatoes, halved through the stem ends
Kosher salt and freshly ground black pepper
1 medium onion, sliced into 1/4-inch rounds
1 tablespoon unsalted butter plus 2 tablespoons melted
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, minced
6 large fresh basil leaves
1/3 cup heavy cream
Sugar, for seasoning, optional
Four 1/2-inch-thick slices crusty bread
8 slices Havarti cheese

Steps:

  • Preheat a grill for cooking over medium-high heat. Lightly oil the grill grates.
  • Drizzle the cut-sides of the tomato halves with olive oil and sprinkle with salt and pepper. Place them on the grill cut-side down until they have very dark grill marks, about 8 minutes. Gently flip and grill on the skin-side to char, about 2 minutes. Lightly drizzle some olive oil on a sheet of aluminum foil. Arrange the onion rounds in one layer on the foil. Drizzle with a little more olive oil and sprinkle with salt and pepper. Place the foil sheet on the grill grates. Grill until the onions develop dark char on both sides, about 5 minutes per side. Turn the grill down to medium for the grilled cheese toast.
  • Heat the 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add the grilled onions and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and all their juices and mash down the tomatoes with a wooden spoon to break them up a bit. Add 2 cups water, 2 teaspoons salt and some more black pepper. Bring the soup to a boil, then turn down to a simmer and cook, about 15 minutes. Take the soup off the heat, and stir in the basil leaves. Very carefully puree the soup in a blender or with a handheld stick blender. When ready to serve, bring the soup back to a simmer, and add the heavy cream. Taste for seasoning. Add more salt, if necessary. If the tomatoes are too acidic, add a little sugar to taste.
  • Meanwhile, make the grilled cheese toast: brush the melted butter on both sides of each bread slice. Place the slices on the grill; cook until nicely toasted on the underside, 3 to 5 minutes. Flip the bread and top each with 2 slices of cheese. Cover and cook to melt the cheese and toast the other side, 2 to 3 minutes. Grind a little pepper on each cheese toast. Serve immediately with the soup.

CORN SOUP WITH TOMATO-BACON TOASTS



Corn Soup with Tomato-Bacon Toasts image

Our summery spin on the classic grilled cheese-and-soup combo! Ripe tomatoes and crisp bacon amp up the open-face sandwich, and fresh sweet corn shines in the cold soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h35m

Number Of Ingredients 10

4 slices bacon (about 6 ounces)
1 small yellow onion, chopped (1 cup)
1 clove garlic, minced (1 teaspoon)
Kosher salt and freshly ground pepper
4 1/2 cups fresh corn kernels (from 5 to 6 ears)
1/2 cup sour cream
4 slices rustic country bread
4 ounces hard, sharp cheese, such as manchego, thinly sliced
2 medium tomatoes, sliced into 1/4-inch rounds
Extra-virgin olive oil, for drizzling

Steps:

  • In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
  • Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.

HOMEMADE TOMATO-BASIL SOUP WITH CHEESE TOASTS



Homemade Tomato-Basil Soup with Cheese Toasts image

I really love the Tomato Basil soup from La Madeleine but it has a lot of butter and cream in it and this sounded like a healthier alternative. I got the recipe from the grocery store where I shop.

Provided by Babs in Toyland

Categories     Vegetable

Time 20m

Yield 3-5 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium sweet onion, diced
1 clove garlic, minced
1 (28 ounce) can peeled diced tomatoes or 1 (28 ounce) can crushed tomatoes
1 (14 ounce) can chicken broth
1/2 cup chopped fresh basil leaf
1/2 teaspoon kosher salt
1 baguette, cut into 12 thick slices
1 -2 tablespoon olive oil
3/4 cup shredded Italian cheese blend (available in most supermarkets)

Steps:

  • For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes.
  • Add tomatoes, broth and basil and bring to a boil.
  • Reduce heat and cook gently for ten minutes, stirring occasionally.
  • Serve with cheese toasts (see below).
  • For cheese toasts: Preheat oven to 350 degrees.
  • Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese.
  • Bake ten minutes until golden.
  • Serve 2 cheese toasts with each bowl of soup.

HERB TOASTS AND TOMATO SALAD



Herb Toasts and Tomato Salad image

This variation of bruschetta features Martha's Roasted Garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
3 cloves Martha's Roasted Garlic
6 slices (1/4 inch thick) rustic bread, cut on the diagonal
2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped

Steps:

  • Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.
  • Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
  • Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.

TOMATO EGGPLANT SPREAD AND PARMESAN TOASTS



Tomato Eggplant Spread and Parmesan Toasts image

Categories     Cheese     Herb     Nut     Tomato     Vegetable     Appetizer     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 3 cups spread and about 45 toasts

Number Of Ingredients 14

For Parmesan toasts
1 baguette (about 15 inches long), cut diagonally into 1/4-inch-thick slices
1/4 cup olive oil
1/3 cup freshly grated Parmesan (about 1 ounce)
1/4 cup pine nuts
6 tablespoons olive oil
1 firm eggplant (about 11/4 pounds), cut into 1/2-inch cubes
1 onion, chopped
2 garlic cloves, 1 chopped and mashed to a paste with 1/2 teaspoon salt and 1 minced
3 vine-ripened tomatoes (about 3/4 pound total), cut into 1/2-inch cubes
1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped
1/3 cup packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped
3 tablespoons fresh lemon juice
1/2 teaspoon sugar

Steps:

  • Make Parmesan toasts:
  • Preheat oven to 325° F.
  • On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil. Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden. Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
  • In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl. In oil remaining in skillet sauté eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown. Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl. Cool mixture.
  • Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste. Spread may be made 2 days ahead and chilled, covered. Keep toasted pine nuts in a sealable plastic bag at room temperature. Bring spread to room temperature before serving.
  • Just before serving, stir pine nuts into spread. Serve spread with toasts.

ROASTED TOMATO AND BUTTER BEAN TOASTS



Roasted Tomato and Butter Bean Toasts image

These are designed to be the perfect party bite. A toasted baguette base is topped with sage-flecked butter beans, juicy roasted cherry tomatoes and a few sprigs of chives to finish this flavor sensation.

Provided by Food Network

Categories     appetizer

Time 35m

Yield 12 servings

Number Of Ingredients 9

8 ounces large jarred or canned butter beans, drained and rinsed
24 cherry tomatoes, each stabbed with a knife (so they don't pop in the oven)
1/2 cup extra-virgin olive oil, divided
3 cloves garlic, 2 thinly sliced and 1 peeled and left whole
Flaky sea salt and freshly ground black pepper
2 tablespoons fresh sage leaves, thinly sliced
1 tablespoon vegan Worcestershire sauce (no anchovies)
12 slices baguette
Chives, cut into 1-inch pieces, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over.
  • Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate.
  • Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven.
  • Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool.
  • When the toasts are cool, rub one side of each with the remaining whole garlic clove.
  • To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat!

SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD



Spicy Cayenne Toasts With Sun-Dried Tomato Spread image

From the "California Sizzles" cookbook. A California twist on tapenade and a little "kick" to boot. On my list of appetizers to try. Prep times does not include refrigeration time.

Provided by DailyInspiration

Categories     Breads

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 1/2 ounces sun-dried tomatoes (packed in oil preferably or can use dried)
1/4 cup olive oil
2 garlic cloves, minced
2 tablespoons fresh parsley, minced
5 basil leaves, chopped
1 green onion, chopped
1 teaspoon pepper
1/2 teaspoon salt
1 pinch sugar
4 ounces goat cheese
1 loaf French baguette, sliced into 1/4 inch slices
1/2 cup olive oil
2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 teaspoons garlic powder

Steps:

  • Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
  • Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
  • Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
  • To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.

SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS



Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts image

Provided by Amanda Hesser

Categories     dinner, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 22

1 teaspoon olive oil
1 clove garlic, peeled
1 teaspoon freshly ground cumin
1 1/4 teaspoons sweet paprika
Large pinch of cayenne pepper
19 ounces ripe tomatoes, cored and quartered
1 teaspoon Maldon or other sea salt
Freshly ground black pepper
Juice of 1/2 lemon, plus 4 small lemon slivers for serving
Dash of Angostura bitters
Splash of Worcestershire sauce
2 sprigs cilantro
1 heaped tablespoon black pumpkin seeds or pepitas
1/2 cup roughly sliced celery with leaves preferably inner stalks
3 handfuls mixed watercress and arugula, roughly torn
1 scallion, roughly chopped
1/2 smallish cucumber, halved lengthwise and thinly sliced
1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
2 tablespoons olive oil
2 teaspoons red-wine or sherry vinegar
8 small slices country bread, toasted
3 tablespoons soft, creamy goat cheese

Steps:

  • In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
  • In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
  • Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
  • Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
  • Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
  • Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 645 milligrams, Sugar 7 grams, TransFat 0 grams

SARDINE TOASTS WITH TOMATO MAYONNAISE AND FENNEL



Sardine Toasts With Tomato Mayonnaise and Fennel image

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Provided by Renee Erickson

Categories     Bon Appétit     Sardine     Fish     Appetizer     Tomato     Mayonnaise     Dill     Fennel     Spring     Hors D'Oeuvre     Bread     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 19

For the tomato mayonnaise:
1 1/2 pounds plum tomatoes (about 10), halved lengthwise
1/4 cup olive oil
Kosher salt
1/2 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1/2 cup mayonnaise
For the toasts:
4 (3/4-inch-thick) slices country-style bread
3 tablespoons olive oil, divided
1 small fennel bulb, quartered lengthwise, very thinly sliced
1 tablespoon coarsely chopped dill
1 tablespoon coarsely chopped parsley
1 tablespoon fresh lemon juice
Kosher salt
2 (4.2-ounce) cans oil-packed sardines, drained, pin bones removed
Special Equipment
A spice mill or a mortar and pestle

Steps:

  • Make the tomato mayonnaise:
  • Preheat oven to 500°F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20-25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée. Let cool.
  • Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.
  • Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.
  • Assemble the toasts:
  • Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.
  • Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.
  • Do Ahead
  • Tomato mayonnaise can be made 5 days ahead. Cover and chill.

TOMATO TOASTS



Tomato Toasts image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1 chopped plum tomato, 1 grated garlic clove, 2 tablespoons olive oil, and 1/2 teaspoon kosher salt in a food processor. Halve 2 mini baguettes lengthwise, then crosswise. Broil until toasted. Spread with the tomato mixture; season with salt and pepper. Top with shaved manchego.

SMOKY TOMATO SOUP WITH GRUYERE TOASTS



Smoky Tomato Soup With Gruyere Toasts image

This is a very nice, creamy tomato soup recipe from Food and Wine Magazine. I like to make it in the summer with tomaotes from my garden. The gruyere toasts really make this recipe special, but the soup is delicious on its own. I especially like that it's a simple, quick soup with great flavor. Enjoy!

Provided by LifeIsGood

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4 inch dice
2 garlic cloves, crushed
2 teaspoons sweet smoked paprika
3 1/2 lbs tomatoes, quartered
1/2 cup water
1 thyme, sprig
1 bay leaf
kosher salt & freshly ground black pepper, to taste
1/4 cup plus 2 tablespoons heavy cream
8 baguette, slices cut 1/4 inch thick on the bias
2 ounces gruyere cheese, coarsely grated, about 3/4 C

Steps:

  • In a soup pot, melt the butter in the oil. Add the onion and garlic and cook over medium-high heat until tender, about 5 minutes. Add the paprika and cook until it gets fragrant, about 30 seconds. Add the tomatoes, water, thyme and bay leaf, then season with salt and pepper to taste. Bring to a boil. Cover and simmer until the tomatoes start breaking down, about 15 minutes. Discard the thyme sprig and bay leaf.
  • Preheat the broiler. In a blender, puree the soup in batches. Strain the soup back into the pot - pressing on the solids (use a strainer with larger holes. This just separates out the bits of tomato skin/seeds that didn't blend.) Stir in the cream and season with salt and pepper again, to taste.
  • Meanwhile, put the baguette slices on a baking sheet and broil 6 inches away from the heat until lightly toasted on both sides, about 2 minutes total. top the toasts with the Gruyere and broil for about 30 seconds more, until the cheese gets bubbly.
  • ladle the soup into bowls and serve with the Gruyere toasts. Enjoy!

CREAM OF TOMATO SOUP WITH SOUFFLéED CHEESE TOASTS



Cream of Tomato Soup with Souffléed Cheese Toasts image

Provided by Deborah Madison

Categories     Soup/Stew     Blender     Cheese     Dairy     Egg     Mustard     Onion     Tomato     Vegetable     Vegetarian     Cheddar     Basil     Celery     Fall     Winter     Shallot     Simmer

Yield about 6 cups

Number Of Ingredients 18

2 1/2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
1 1/2 teaspoons dried basil, crumbled between your fingers
Pinch of ground cloves
2 tablespoons flour
Two 15-ounce cans diced tomatoes in puree or juice
Pinch of baking soda
2 1/2 cups vegetable stock or water
1 1/2 cups milk
Sea salt and freshly ground pepper
Tomato paste if needed
1 egg, separated, or 1 egg white only
1 teaspoon Dijon mustard
Pinch of cayenne
1 cup grated sharp Cheddar cheese
1 teaspoon minced scallion or shallot
4 slices sandwich bread, lightly toasted

Steps:

  • 1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth
  • 2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.
  • 3. For the toasts, combine the yolk, if you're using it, with the mustard and cayenne, then stir in the cheese. Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.

BURNT EGGPLANT BUTTER ON TOMATO TOASTS



Burnt Eggplant Butter on Tomato Toasts image

If you haven't tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.

Provided by Olia Hercules

Categories     Eggplant     Butter     Tomato     Garlic     Bread     Herb

Yield 6 servings

Number Of Ingredients 8

1 large eggplant
1 ½ tablespoons best-quality butter,softened
6 slices sourdough bread
1 large garlic clove, peeled and cut in half
2 ripe tomatoes, cut in half
Finely chopped fresh herbs, such as dill, basil, cilantro (optional)
Sea salt
Freshly ground black pepper

Steps:

  • You need to blacken and cook the eggplant until it collapses, as you would for baba ganoush. The best result comes from doing this over the smoldering coals of a barbecue, but you can also do it over an open flame if you have a gas stove: set the eggplant directly over a medium flame and keep turning it with your tongs every 5 minutes-it should take about 10-15 minutes. Alternatively, you can roast it in a 425°F oven or under a hot broiler for about 20 minutes, turning occasionally.
  • When the eggplant is charred on the outside and really soft inside, set it aside on a plate until it is just cool enough to handle. Pour off the liquid that will have come out of the eggplant into a bowl, then use your fingers to peel off the skin - don't worry if some of it doesn't come off, it will only add to the flavor. Add the eggplant flesh to the bowl containing the liquid and mash with a fork. While it is still warm, whisk in the butter with the fork and add some salt and pepper, then taste - it should be well seasoned and taste of comfort, like baba ganoush's Ukrainian third cousin.
  • Grill your slices of bread on a griddle pan (or toast them), then rub first with the garlic, followed by the tomatoes - as you would for Spanish pan con tomate. Now spoon some of the eggplant butter on top. Garnish with some finely chopped soft herbs, if you like, and serve.
  • If there is any eggplant butter leftover, it will keep for up to a week in the fridge.

SMOKY TOMATO SOUP WITH GRUYERE TOASTS



SMOKY TOMATO SOUP WITH GRUYERE TOASTS image

Categories     Soup/Stew     Tomato     Dinner

Yield people

Number Of Ingredients 13

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch dice
2 garlic cloves, crushed
2 teaspoons sweet smoked paprika, preferably pimentón de la Vera
3 1/2 pounds tomatoes, quartered
1/2 cup water
1 thyme sprig
1 bay leaf
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons heavy cream
Eight 1/4-inch-thick baguette slices, cut on the bias
2 ounces Gruyère cheese, coarsely grated (3/4 cup)

Steps:

  • 1.In a soup pot, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat until tender, about 5 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add the tomatoes, water, thyme sprig and bay leaf, season with salt and pepper and bring the tomato mixture to a boil. Cover and simmer over moderate heat until the tomatoes break down, about 15 minutes. Discard the thyme sprig and bay leaf. 2.Preheat the broiler. In a blender, puree the soup in batches until smooth. Strain the soup back into the pot, pressing on the solids to extract as much soup as possible. Stir the cream into the soup and season with salt and pepper. 3.Meanwhile, place the baguette slices on a baking sheet. Broil 6 inches from the heat until lightly toasted on both sides, about 2 minutes total. Top the toasts with the Gruyère and broil for about 30 seconds, until the cheese is bubbly. Ladle the soup into bowls and serve with the Gruyère toasts.

Tips:

  • Choose ripe, flavorful tomatoes. This is the key to making great tomato toasts. Look for tomatoes that are deep red and have a slight give when you gently squeeze them.
  • Use a good quality bread. A sturdy bread that can hold up to the toppings is best. A sourdough or baguette are both good choices.
  • Don't be afraid to experiment with different toppings. In addition to the classic combination of tomatoes, basil, and olive oil, you can also try adding other ingredients like avocado, feta cheese, or roasted peppers.
  • Make sure to toast the bread before adding the toppings. Toasting the bread will help it to crisp up and make it more flavorful.
  • Serve the tomato toasts immediately. They are best enjoyed fresh out of the oven.

Conclusion:

Tomato toasts are a delicious and easy appetizer or snack. They are perfect for summer when tomatoes are at their peak. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you are looking for a quick and easy meal, give tomato toasts a try. You won't be disappointed.

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