Sunday, May 14, 2017

IHCC and CC#17: Tomato toasts

On toasted (and garlic rubbed) sourdough bread,
Hugh uses fresh tomatoes in his version, but I prefer
my tomatoes roasted!
 two ways: roasted tomatoes halves left whole,
or rubbed onto bread
I had another slice of the same but smothered
with cream cheese under the tomatoes!
Yumms!
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Tomato toasts, recipe from pages 54-55 of
Hugh Fernley-Whittingstall's River Cottage Every Day
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I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
Monthly Featured Dish : Bready Things!
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I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
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We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!

5 comments:

Ulrike said...

Roasting tomatoes enhances the taste, I agree. And a slice of bread with roasted tomatoes is just delicious

Kim said...

Hard to say which way is the better version? I like this with the cheese and without! I'll take one of each:) Thanks for joining up with us at IHCC this week!

Lydia Filgueras said...

Standing over the sink while biting into a juicy vine ripened tomato sandwich is one of the best experiences. Your idea of roasting the tomatoes has opened up the possibilities for the entire year. Thanks!

Flourishen said...

I remember having tomatoes on toast a lot in Spain. Brought back good memory.

kitchen flavours said...

I like meals like this! Looks yummy! Glad to see you at IHCC! Welcome aboard! :)