Balsamic Roasted Tomatoes & Tahini Toast
A simple toast featuring crispy sourdough topped with balsamic-roasted cherry tomatoes and a smooth tahini drizzle.
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.