Texas Toast With Roasted Tomatoes & Parsley

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Texas Toast With Roasted Tomatoes & Parsley
Texas Toast With Roasted Tomatoes & Parsley
Texas Toast With Roasted Tomatoes & Parsley
Texas Toast With Roasted Tomatoes & Parsley
6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #20579

August 12, 2015

Categories: Fresh Tomatoes, Lunch, Dairy, more

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"Roasted tomatoes topping thick slices of garlicky bread."

Original recipe yields 6 servings
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I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (141.1 g)
  • Calories 258.4
  • Total Fat - 16.8 g
  • Saturated Fat - 10 g
  • Cholesterol - 40.5 mg
  • Sodium - 399.8 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.1 g
  • Protein - 4.7 g
  • Calcium - 125.3 mg
  • Iron - 2 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat broiler.

Step 2

Arrange tomatoes in a single layer on a rimmed baking sheet and season with salt. Broil tomatoes until tender and beginning to burst, 4–5 minutes.

Step 3

Gently smash tomatoes with a wooden spoon.

Step 4

Melt butter in a medium skillet over medium heat. Add garlic and cook, stirring constantly, until light golden, 30–60 seconds.

Step 5

Remove from heat. Stir in parsley and 1/2 tsp. salt.

Step 6

Brush toasts with garlic butter and top with smashed tomatoes.

Step 7

Serve hot.

Tips & Variations


No special items needed.
Tags : Lunch Appetizers

Related

Write Review
Tisme

Fresh ingredients, easy to make and full of flavour! Just my sort of recipe! I forgot to add the parsley during cooking, but added over the top when serving. This is just one fantastic recipe, the roasting brings out all those wonderful flavours of the fresh tomato's. I served with bacon and eggs for breakfast, and this made for one fantastic breakfast! A recipe I will be making quite often during the tomato season. Thanks Mikekey.

review by:
(6 Mar 2017)
ahmafor3

Simple ingredients, easy to make and full of flavor! Anyone who likes tomatoes needs to make this bread. The only thing I did differently was to use dried parsley since that is all I had on hand. Next time I will get fresh parsley! Mike thank you for another recipe that we will make often. Made and reviewed for the Culinary Quest 2015

review by:
(29 Aug 2015)