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Tomato & horseradish toasts

Tomato & horseradish toasts

By Maria Petrenko
5’ Prep time
25’ Cook time
30’ Total time
437 Calories
2 Serving

Summary

Quick and easy to make, this lunchtime snack can be made in just under 30 minutes using leftovers or a selection of simple ingredients
Maria Petrenko 0 Followers

Step by Step

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Step 1

Preheat the oven to 200oC, gas mark 6. Toss the tomatoes, garlic, oil, thyme and sugar in a medium roasting dish and season well. Roast for 25 minutes, stirring gently halfway, until the tomatoes are collapsed and juicy.
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Step 2

Just before the tomatoes are ready, toast the sourdough and arrange on plates or a board. Remove the tomatoes from the oven and gently stir through the horseradish and crème fraîche, taking care not to break up the tomatoes too much.
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Step 3

Pile the tomatoes onto the toasts (discarding the thyme sprigs), grind over a little black pepper and scatter with basil leaves to serve.

Ingredient

  • Cherry vine tomatoes
    Cherry vine tomatoes
    400 grams
  • Garlic cloves
    Garlic cloves
    2
  • Extra virgin olive oil
    Extra virgin olive oil
    2.5 tbsp
  • Sourdough bread
    Sourdough bread
    4
  • Creme fraiche
    Creme fraiche
    1.5 tbsp
  • Brown sugar
    Brown sugar
    1 pinch
  • Thyme
    Thyme
    1 handful
  • Horseradish sauce
    Horseradish sauce
    2 tbsp

Nutrition Facts

View nutrition facts
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