Cheesy Tomato Toast Recipes

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CHEESY TOMATO TOAST RECIPE



Cheesy Tomato Toast Recipe image

If you are running out of time and still want to give your body a nutritious breakfast then, Cheesy Tomato Toast will be a great option for you. Made with the tooth-some combination of cheddar cheese, oregano, pepper and tomato, this healthy recipe will impress your taste buds for a long time to come. Cheese elevates the flavors of any dish it becomes a part of and hence is a delight to relish. You can pair this continental recipe with a cup of piping hot tea or coffee and your meal will instantly become more appetizing. Serve this dish as a brunch recipe and leave your guest astonished with your phenomenal cooking skills. Try it!

Provided by TNN

Categories     Breakfast

Time 20m

Yield 3

Number Of Ingredients 6

2 medium tomato
3 tablespoon cheese-cheddar
3 Numbers bread slices
1 tablespoon butter
1 teaspoon black pepper
1 teaspoon oregano

Steps:

  • To begin with, wash and clean the tomatoes and then chop them into slices. Once done, keep them aside until needed again. Now, grate the cheddar cheese into fine pieces, keep it aside until needed.
  • Next, spread butter on the bread slices and transfer them into a toaster. Then, toast the bread slices until they are crispy in touch. On this add tomato slices, pepper, oregano and grated cheddar cheese. Repeat the same with the other bread slices.
  • Once done, transfer the bread slices in the a microwave safe tray (or dish) and microwave it until the cheese melts. If you want, add onions to the toast. Serve fresh and hot!

Nutrition Facts : ServingSize 1 bowl, Calories 141 cal

TOMATO-CHEDDAR CHEESE TOAST



Tomato-Cheddar Cheese Toast image

A perfect soup pairing or an easy snack, this healthy cheese toast recipe features fresh tomatoes, salty Cheddar cheese and cracked pepper atop slices of crusty bread

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Finger Food Recipes

Time 5m

Number Of Ingredients 4

1 diagonal slice baguette (1/4 inch thick), preferably whole-wheat
2 small slices tomato
1 ½ tablespoons shredded Cheddar cheese (1/2 ounce)
Pinch of cracked black pepper

Steps:

  • Toast bread. Top with tomato, cheese and pepper. Heat in toaster oven (or broil) to melt the cheese, if desired.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 8.4 g, Cholesterol 10.5 mg, Fat 3.8 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 138.2 mg, Sugar 1.4 g

CHEESE TOAST



Cheese Toast image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 cups grated Cheddar
2 cups grated Monterey Jack
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 stick (4 tablespoons) butter, softened
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon seasoned salt
1 crusty French loaf

Steps:

  • In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
  • Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
  • The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.

CHEESY STUFFED TOMATOES



Cheesy Stuffed Tomatoes image

You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

Provided by Andy Baraghani

Categories     Bon Appétit     Summer     Dinner     Side     Appetizer     Tomato     Mozzarella     Vegetarian     Quick & Easy     Raisin     Thyme     Pistachio     Soy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 8

1/4 cup raw pistachios
4 large heirloom tomatoes (about 2 1/2 lb.)
Kosher salt, freshly ground pepper
1 garlic clove, finely grated
2 Tbsp. chopped golden raisins
1/4 cup extra-virgin olive oil, plus more for drizzling
1 Tbsp. chopped thyme, plus 6 sprigs
8 oz. fresh mozzarella

Steps:

  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
  • Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
  • Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
  • Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST



Fresh Tomato Soup with Crispy Cheese Toast image

We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ pounds vine-ripened tomatoes
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic, minced
1 anchovy fillet
1 teaspoon salt, or to taste
1 pinch red pepper flakes
2 tablespoons olive oil
8 slices Italian bread
¼ cup thinly sliced basil leaves
6 ounces shredded sharp white Cheddar cheese

Steps:

  • Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
  • Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
  • Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
  • Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
  • Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
  • Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
  • Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g

CHEESY FRENCH TOAST WITH HAM & GRILLED VINE TOMATOES



Cheesy French toast with ham & grilled vine tomatoes image

This twist on the classic croque-monsieur is much easier to prepare for a large crowd

Provided by James Martin

Categories     Breakfast

Time 30m

Yield Serves 6

Number Of Ingredients 10

5 eggs , beaten
4 tbsp milk
140g gruyère , grated
1 tbsp chopped chives
knob of butter
1large baguette , thickly sliced
250g cherry tomatoes on the vine
olive oil , for grilling
250g sliced ham - about 25 slices (James used Serrano)
watercress , to serve

Steps:

  • Heat the grill to high. In a shallow bowl, whisk together the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to.
  • Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and let everyone dig in.

Nutrition Facts : Calories 439 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 3.7 milligram of sodium

HEIRLOOM TOMATO TOAST WITH FETA



Heirloom Tomato Toast with Feta image

Tomato toast is summer simplicity at its best! You need ripe, juicy, flavorful tomatoes for this recipe, as well as real Greek feta made from sheep and goat milk. Given there are so few ingredients, make each one count!

Provided by Diana Moutsopoulos

Time 10m

Yield 2

Number Of Ingredients 7

2 slices crusty bread
1 clove garlic, halved
3 ounces feta cheese, sliced
1 large heirloom tomato, sliced
1 teaspoon dried oregano
flaky sea salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil

Steps:

  • Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
  • Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 16.3 g, Cholesterol 37.8 mg, Fat 23.5 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 8.5 g, Sodium 596.3 mg, Sugar 4.3 g

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