Tomatoes on Toast

SnackFavorite SummerVegetarianToast

Freshly toasted slices of rustic bread, topped with Boursin herbed cheese and slices of fresh, ripe garden tomatoes.

Photography Credit: Elise Bauer

Every year we get a little bit better at growing tomatoes.

The first couple of seasons I tried gardening, the yield was pretty pathetic. Over the years I’ve learned that you need to have plenty of sun, deep watering but not too much watering, soil prepped with compost, and a good covering of mulch.

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I’ve even taken to crumbling up egg shells and placing them at the base of the plants to help the soil with calcium, which can ward off blossom-end-rot.

This year we finally figured out that we need resistant hybrids, tomatoes that can fight against the verticillium wilt that is endemic to our soil.

So into the ground went the Celebrity variety, resistant to just about everything, and I’m happy to report that we have a bumper crop of excellent tasting tomatoes.

So much so that we are a little overloaded at the moment. What to do when you have a bounty of garden tomatoes?

Tomatoes on Toast

Well, my dad likes making tomato juice, and I have spent the last couple of days canning tomato salsa. This snack, which I’ve made a few times over the last week, is a winner!

So simple. It’s just toast, spread with Boursin herbed cheese, topped with sliced fresh garden tomatoes, and sprinkled with coarse salt and freshly ground black pepper.

We get freshly baked La Brea bakery French and Italian loaves at the local market, which of course makes a difference. You want a toast that will hold up to the tomato and not just collapse the minute it touches something moist.

We just happen to have Boursin in the fridge, but you could easily use any spreadable cheese, like goat cheese, mixed in with a few minced herbs.

Easy! And crazy good.

Tomatoes on Toast Recipe

  • Prep time: 5 minutes
  • Yield: Serves 2 to 4 as a snack

If you don't have Boursin cheese, you can use goat cheese with some chopped fresh herbs mixed in. You will find the Boursin easiest to spread if it has been sitting at room temp for 10 minutes or so.


  • 2 to 4 slices of French or Italian loaf bread
  • Herbed Boursin cheese, about 2 Tbsp per slice of bread
  • 1 medium to large vine-ripened tomato
  • Coarse salt (like fleur de sel or even just Kosher salt)
  • Freshly ground black pepper


1 Toast the bread.

2 While the bread is toasting, slice the tomato into 1/4-inch slices.

3 Once the bread is lightly toasted, spread one side with Boursin cheese. Top with a couple slices of tomato, overlapping if necessary. Sprinkle with coarse salt and freshly ground black pepper.

Eat immediately.

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Tomatoes on Toast

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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42 Comments / Reviews

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Did you make it? Rate it!

  1. Mary

    Heaven on earth!!!!!!!!


  2. Ilona

    I just had this for breakfast today! (But with a creamy ricotta) Tomorrow I’m going to add a little smear of avocado. :)

  3. Greedy Traveller

    This looks delicious. With good quality ingredients the most simple dishes can be amazing. One of my favourite dishes on a recent trip to Venice was tomato and basil bruschetta – sitting outside with a glass of wine…

    It is a shame that a lot of supermarket tomatoes are nothing like the delicious home-grown variety. My parents have just been given their annual box of tomatoes from their next door neighbour – I had a few last week and they were lovely.

  4. Janine

    My mom used to make broiled bacon, tomato and cheese open faced sandwiches. Just put a smear of mustard on the toast and top with bacon, tomato and your favorite cheese.

  5. kris

    wonderful pictures, thank you, elise, for your blog. here’s another idea for dealing with very ripe, big summer tomatoes. i like to slice them rather thick (2 cm) and fry them gently in butter–not oil. after 10′ or so, turn the slices once with a spatula. then, when the sauce starts thickening, i put a few slices of jambon cru (type jambon de bayonne, or any other cured ham–but definitely not plain white ham) on top of the tomatoes and let them sort of ‘melt’. then sprinkle with some freshly ground black pepper, and if you wish, a shredded basil leaf. serve with some good fresh bread to mop up the sauce. this is the taste of summer for me.

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