Hummus Toast with Blistered Tomatoes
Quick · 25 min · Serves 2 · Middle Eastern
Dietary: vegetarian, vegan, pescatarian, dairy-free, nut-free
Toasted sourdough spread with hummus and topped with vine cherry tomatoes roasted in garlic, balsamic and olive oil until blistered and soft.
Ingredients
For 2 servings
Roasted tomatoes
- 300 g cherry tomato, on the vine (2 to 4 vines, depending on size)
- 2 clove garlic, minced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 pinch salt, sea salt
- 0.25 tsp black pepper, freshly ground
Toast
- 4 slice sourdough bread, crusty
- 60 g hummus, about 4 tbsp
To serve
- 1 tbsp sunflower seed, or pumpkin seeds
Steps
- Heat the oven to 190°C (170°C fan / 375°F).
Roasted tomatoes
- Mix the garlic, balsamic vinegar and olive oil in a small bowl. Put the tomatoes, still on the vine, in an ovenproof dish, drizzle the balsamic mixture over them, and season with a generous pinch of salt and pepper.
- Roast for about 20 minutes, until the skins blister and the tomatoes are soft and starting to collapse.
Toast
- Near the end, toast the sourdough to your liking and spread each slice generously with hummus.
To serve
- Divide the toasts between two plates and top with the roasted tomatoes and a spoonful of the balsamic juices from the bottom of the dish. Scatter with the sunflower seeds and a grind of black pepper, and eat straight away, while the tomatoes are hot.