Hey folks! Yes, it has been a few weeks (cough, months...cough), but I am finally back with a tasty post on toast – the go-to meal when everything else seems so complicated, takes forever, needs a bazillion ingredients, and, well, you get the point. Simple. Tasty. Toast.
So how does one make a roasty tomato toasty? Read on...
- roma tomatos (1 tomato per slice of toast...cut them into quarters)
- olive oil
- salt & pepper
- goat cheese for schmearing
- fresh basil or any fresh herb...chives are great here, too.
Preheat oven to 400 degrees. Line a cookie sheet (or a cake pan) with foil for easy cleanup. Cut tomatoes into quarters length-wise (sounds fancy, right?). Place tomatoes on cookie sheet and drizzle with olive oil. Add salt and pepper to taste – don't skimp!
Place in oven for 25 minutes or so. Meanwhile, take the goat cheese out of the fridge to soften up. This makes schmearing a lot easier.
Remove tomatoes from oven to let cool a minute. Pop your toast in the toaster. Once toast is done, schmear with cheese, add tomatoes, and top with fresh herbs of your choice.
Now that I have insulted your culinary abilities, let me remind you that no one is "above" eating toast.
Even Jesus likes toast. BOOM.