If you are looking to upgrade your breakfast or need a sophisticated 20-minute lunch that tastes like it came straight out of a trendy Mediterranean café, you have found it. There is toast, and there is Balsamic Roasted Tomato & Tahini Toast.
This simple Balsamic Roasted Tomato & Tahini Toast pairs burst, jammy cherry tomatoes with a quick tahini sauce, all piled high on top of sourdough bread fried to a perfect golden crisp in olive oil.
It’s savory, a little sweet, nourishing, and completely plant-based.
The acidity of the balsamic vinegar cuts through the naturally heavy, bitter profile of the tahini, while the roasted cherry tomatoes provide a lovely sweetness to the dish.
Frying the sourdough in olive oil is optional – using your toaster is completely fine – creates a golden, crisp barrier that prevents the bread from instantly becoming soggy when topped with the warm pan juices and tomatoes. So even though it’s optional, it’s highly recommended!
Tips for Perfect Toast
- The best bread for this is sourdough or any thick-cut, crusty bread. Pan-frying it in olive oil creates a fried crust that keeps the bread crunchy even under the juicy toppings.
- Whisk your tahini with a couple tablespoons of water and a squeeze of lemon juice for a drizzable consistency. It will seize up at first, but keep whisking—it will turn into a smooth, pourable cream. Season with salt and pepper, if desired.
- Do not leave the liquids behind in your baking dish! The combination of olive oil, balsamic vinegar, and tomato juices creates an incredible glaze. Pour it directly over the fried bread when adding the tomatoes.
More Tips & Variations
- Spread a layer of creamy whipped feta, ricotta, or goat cheese onto the bread before adding the tomatoes and tahini.
- Drizzle a little bit of hot honey over the finished toast to emphasize the sweetness of the balsamic vinegar.
- If you don’t love parsley, swap it out for fresh basil or cilantro.
- Scatter toasted pine nuts, toasted sesame seeds, or a shake of Everything Bagel seasoning over the finished drizzle for an extra layer of texture.
If you make this Balsamic Roasted Tomato & Tahini Toast please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you.
More Cherry Tomato Recipes
Roasted Cherry Tomato Feta Dip: Burst cherry tomatoes spill over a bed of creamy feta and cream cheese. Sweet and tangy, hot and cold, creamy and jammy, there’s no shortage of sensations and flavors happening here.
Cherry Tomato Pasta: Juicy tomatoes, garlic, olive oil, and fresh basil come together to create a silky, restaurant-worthy sauce perfect for weeknight dinners.
Harissa Roasted Tomatoes with Yogurt: A dish of contrasts; hot and cool, spicy and creamy, simple to put together and looks great on any dinner table.
Tomato, Eggplant & Ricotta Pasta: This pasta is all about simple ingredients and big flavors. It’s a great vegetarian dinner to add your weekly rotation.
Balsamic Roasted Tomatoes & Tahini Toast
Ingredients
- 1 pint cherry tomatoes
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil, plus extra for the skillet
- 4 tbsp tahini
- Splash of lemon juice
- 4 slices crusty sourdough bread
- Salt and black pepper
- Fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Place the cherry tomatoes, balsamic vinegar, 3 tbsp olive oil, salt, and pepper into an ovenproof dish. Toss to combine. Roast for about 20 minutes, or until blistering, soft, and jammy.
- Meanwhile, heat a skillet over medium heat. Add a generous glug of olive oil, place the sourdough slices in the skillet, and fry until deeply golden and crispy, about 3 minutes per side.
- In a small bowl, whisk the tahini with 1–2 tablespoons of water and a splash of lemon juice until smooth and pourable.
- Top the fried toasts with the warm roasted tomatoes, getting some of the balsamic-tomato mixture left at the bottom of your baking dish.
- Drizzle generously with your thinned tahini and scatter the fresh parsley and extra cracked black pepper over the top. Serve.
Pingback: Balsamic Roasted Tomatoes & Tahini Toast — from a small kitchen | My Meals are on Wheels
Pingback: Easy Tuna Salad - from a small kitchen
Pingback: Tahini Banana Ice Cream - from a small kitchen