Recipe Charred Tomato on Toast
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Super quick
Breakfast & brunch
After you prepare this delightfully simple brekky, sit down somewhere comfortable, take a deep breath, and imagine you’re at a seaside cafe in the Mediterranean … Then bite into that baguette and you will almost (almost!) believe it.
You will need
Serves 4
- 1 baguette (gluten-free if needed)
- 20ml extra virgin olive oil
- 2 stems of truss cherry tomatoes
- 3 baby capsicums
- 3 cloves garlic, skin on
- 1/4 cup plant-based feta
- 1/2 bunch basil
- Salt & pepper, to taste
Recipe: Simon Toohey
Directions
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Step 1
Place the olive oil, tomatoes, capsicums (leave them whole), and garlic (whole cloves, skins on) in a pan on medium heat, and season with salt and pepper.
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Step 2
Cook for 10 minutes, until the tomatoes are starting to break down and nice and charred on both sides. Remove the tomatoes and set aside in a dish, and continue to cook the capsicum and garlic.
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Step 3
Slice open the baguette and place cut side down on the pan and cook until golden. Turn and cook briefly on the other side, set aside.
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Step 4
Chop the tomatoes, capsicums and garlic, remove the stems and the skin of the garlic, and stir to combine — you can mash the tomatoes a little bit to help make a nice texture.
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Step 5
Liberally spread plant-based feta over the toasted baguette, then spoon over the tomato mixture. Top with basil leaves, season with salt and pepper, and finish it off with a drizzle of olive oil.
Recipe: Simon Toohey
