Blistered Tomato Toast

Blistering cherry tomatoes in a hot skillet is a simple Mediterranean technique that sweetens their skins until they burst. Piled on thick sourdough with garlic, olive oil, and soft goat cheese, this toast makes a bright one-pan breakfast.

Serves 2 · 5 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 32g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 2 thick sourdough bread slices
• 1 1/2 cups cherry and grape tomatoes, mixed colors
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, smashed
• 1/3 cup fresh basil leaves
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tsp red wine vinegar
• 1/4 cup soft goat cheese or ricotta

Instructions

1. 1Heat a large cast-iron or heavy skillet over medium-high until very hot, about 2 minutes.
2. 2Toss the whole cherry and grape tomatoes with half the olive oil, salt, and pepper in a bowl.
3. 3Add the tomatoes and smashed garlic to the dry hot pan; leave them undisturbed for 2 to 3 minutes so skins blister and char in spots.
4. 4Shake the pan once, then cook another 1 to 2 minutes until tomatoes collapse slightly and release sweet juices.
5. 5Remove the pan from heat, discard the garlic, and splash in the vinegar while the tomatoes are still sizzling.
6. 6Toast the sourdough slices in a toaster or under a broiler until deeply golden and crisp on the edges.
7. 7Spread a generous layer of soft goat cheese or ricotta over each warm toast.
8. 8Spoon the blistered tomatoes and their pan juices over the cheese, letting some drip down the sides.
9. 9Tear the fresh basil leaves and scatter them generously on top.
10. 10Drizzle the remaining olive oil, finish with flaky salt and cracked pepper, and serve immediately while the toast is still crunchy.