If you’re bored of avocado toast, try this lunch recipe instead: balsamic roasted grape tomatoes with feta cheese and olive oil on whole wheat toast.
I love coming up with stuff to put on toast. Avocado toast is great and one day I’ll write my many avocado toast recipes, if I remember to take pictures before I gobble them up! Since I am from Egypt, which is a Mediterranean country if you don’t know, I love tomatoes, salty white cheeses and bread. I also love combining them all together in a meal. However, this time I felt like doing something slightly different and I am very happy I did!
Instead of simply chopping up fresh tomatoes, mashing feta cheese and adding olive oil, I decided to roast the tomatoes with salt, balsamic vinegar glaze and oil first. If you haven’t tried roasting grape or cherry tomatoes before, you should definitely try this! It’s a pure treat. Seriously, the humble tomato is transformed into something else. The best part is that it requires four ingredients that are readily available in most supermarkets and you’ve got a great breakfast or lunch recipe! I think you can even make it ahead of time, pack it and take it to work. However, I do recommend if you do that to pack the individual components separately otherwise the tomatoes might make the bread soggy, and nobody wants soggy bread!
You can add salami or other processed meats if you wish, or you can opt for the lighter, vegetarian version in this recipe. The choice is all yours! You can also use different types of cheese although the marriage of feta and tomato is truly a match made in food heaven! Also, just as with avocado toast, there are endless variations to this recipe; be creative and let your imagination run wild!
- Two cups fresh grape or cherry tomatoes.
- Half a cup of feta cheese cut in cubes
- Two tablespoons balsamic glaze or balsamic vinegar
- Coarse salt to taste
- Two tablespoons canola oil
- One slice of whole wheat or rye bread.
- Two tablespoons olive oil
- Preheat your oven to 400 degrees Fahrenheit (for conversions between Celsius and Fahrenheit, check the Conversions section of this site).
- Line a baking sheet with foil or if it is a non-stick baking sheet then brush the canola oil on
- Cut the tomatoes in half and arrange them on the baking sheet skin-side down.
- Brush some canola oil on top, sprinkle a generous amount of salt and drizzle the balsamic glaze.
- Roast in the oven for 30 minutes or until the tomatoes are shrivelled and caramelised slightly. Check on them every 10 minutes or so to make sure they don’t burn.
- To serve: drizzle the feta with olive oil, then arrange the feta cubes on the bread, top with the tomatoes. Alternatively, arrange the cheese on a plate, drizzle with olive oil and arrange the tomatoes beside them and eat them with crackers or toasted crispy pita wedges. You can also serve them with olives. Enjoy!
Give this recipe a try and let me know how it went! If you like putting stuff on toast or eating open-faced sandwiches, you’ll definitely like this recipe!
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