This easy recipe for tomato toast with whipped goat’s cheese and crispy fried capers is the most delicious simple lunch or light dinner. Crusty bread, creamy cheese, juicy tomatoes and salty capers make each bite a true delight.
Ingredients
Full recipe with amounts can be found in the recipe card below.Â
- Bread of your choice. I used thick slices of ciabatta but sourdough, country loaf, baguette and rye will all work.
- Tomatoes. Try to use tomatoes that are ripe and juicy.
- Olive oil.
- Capers.Â
- Goat’s cheese.Â
- Cream. Heavy/whipping cream.
- Salt and pepper.Â
- Chives.Â
- Fresh basil.
How to make tomato toast
- Make the whipped goat’s cheese: In the bowl of a food processor, combine the goat’s cheese, cream, salt and pepper then blend until smooth. You could do this with a handheld blender too.
- Fry the capers: Eat a few tablespoons of oil in a small frying pan set over medium-high heat. Once hot, add the drained capers and cook for a few minutes until crisp. Remove with a slotted spoon and allow to drain on paper towels.
- Toast the bread and assemble: Butter the bread generously on each side with butter then toast in a hot pan until golden brown and crisp on both sides. Spread a dollop of goat’s cheese on each slice of bread then top with sliced tomatoes. Season with salt and pepper then top with the capers, finely chopped chives and fresh basil. Serve immediately.
Easy tomato recipes
Easy tomato toast with whipped goat's cheese
This easy recipe for tomato toast with whipped goat's cheese and crispy fried capers is the most delicious simple lunch or light dinner. Crusty bread, creamy cheese, juicy tomatoes and salty capers make each bite a true delight.
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Servings: 2 - 4
Calories: 181kcal
Ingredients
For the whipped goat's cheese
- 2 tbsp cream
- 100 g (3oz) soft goat's cheese
- salt and pepper to taste
For the toast
- 4 slices bread
- 2 large tomatoes sliced
- 3 tbsp capers rinsed
- chopped chives
- fresh basil
Instructions
- In the bowl of a food processor, combine the goat's cheese, cream, salt and pepper then blend until smooth.
- Heat a few tablespoons of oil in a small frying pan set over medium-high heat.
- Once hot, add the drained capers and cook for a few minutes until crisp. Remove with a slotted spoon and allow to drain on paper towels.Â
- Butter the bread generously on each side with butter then toast in a hot pan until golden brown and crisp on both sides.
- Spread a dollop of goat's cheese on each slice of bread then top with sliced tomatoes.
- Season with salt and pepper then top with the capers, finely chopped chives and fresh basil.
- Serve immediately.
Nutrition
Calories: 181kcal | Carbohydrates: 18g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 411mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1101IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 2mg
I’m subbing ricotta since I can’t abide goat cheese (a failure on my part, sad to say). I may add some fresh or roasted garlic to the cheese, and I’m using a basil-infused EVOO, both to fry the capers — which should probably be dried as well as drained — and to drizzle (lightly) over the tomatoes. I’m also griddling my split ciabatta bun, cut sides only, in the basil EVOO rather than in butler. Maldon’s flaked sea salt and fresh-cracked black pepper are the final touch. This is the perfect lunch/dinner, maybe with a side of arugula with a squeeze of lemon juice. (This sandwich would also work with slices of roasted eggplant or roasted portobello caps, perhaps brushed before roasting with garlic butter/balsamic.)
Love the idea of using ricotta. So glad you liked it Hollis. 🙂
Yummy! Simply delicious!