Autumn has arrived so suddenly in Amsterdam. The days are already feeling dark, cold and wet, and its time to switch iced coffee for masala chai. With the change of season, the soul craves something more filling and warming. My husband and I are both working from home, so daytime meals need to be simple and fuss-free.
10 days of toast is a series I want to introduce to help inspire your humble breakfast toast using simple and straight forward methods, and flavors that pack in a punch. There will be ten recipes, over ten days, that I promise will become go-to's in your home. The recipes are nutritious, hearty and wholesome, using simple ingredients, most of which you will already have. So, lets get started with day 1.
Camembert & Roasted Tomatoes and Garlic, With Honey
Day 1's toast is a delicious yet super simple camembert and roasted tomatoes toast. The tomatoes are roasted with garlic, olive oil, salt, pepper and rosemary then simply spooned on top of room temperature camembert on a bed of toast, and finally drizzled with honey. Its sweet, juicy, garlicky and so yummy!
If camembert is not your thing, use brie, cottage cheese or even good old cream cheese. And for vegans, this tastes just as good without the cheese! Simply spoon it on top of toasted bread and voila. Good bread makes a huge difference, but use what you have. I use sourdough for most of my toasts.
My husband goes crazy for this every time I make it and just can't get enough. This recipe is also great for a brunch or lunch idea and can be served with a bed of greens.
CAMEMBERT & ROASTED TOMATOES ON TOAST
Prep Time: 2 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: 2 toasts
2 slices of bread
200g of cherry or grape tomatoes
7 cloves of garlic, peeled and sliced in half
salt and pepper
1 tablespoon olive oil
Take the camembert cheese out of the fridge and let it get to room temperature.
Preheat the oven to 190C.
Peel the garlic cloves and slice in half.
On a sheet pan, add the tomatoes, garlic, rosemary, salt, pepper with 1 tablespoon of olive oil.
Mix everything up with your hands ensuring everything is coated in the oil.
Place the tomato mix into the oven for twenty minutes.
Toast the bread.
Slice pieces of the camembert cheese on the toast and spread.
Once the tomatoes and garlic are cooked, spoon over the toast and gently crush them so the juices come out.
Drizzle the toast with honey and serve.
Want to make it? Pin for later!