This hummus toast formula is perfect for breakfast, informal breakfast, lunch or even a light supper. Regardless of whether you serve it unobtrusively on a Sunday morning or with a conceited grin at a meal informal breakfast, it's certain to turn into a standard on your kitchen table.
On the off chance that you do make these balsamic cooked tomato and hummus toasts, if it's not too much trouble let me know by labeling me in an image on insta @georgieeatsuk, utilizing the #georgieeats or leaving me a remark down underneath. Continue grinning!
- 2 vines of cherry tomatoes
- 2 cloves garlic minced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 4 tbsp hummus
- 4 slices crusty sourdough bread
- Sea salt & freshly ground black pepper
- To Serve
- Sprinkle sunflower seeds
Instructions
- Preheat the oven to 170°c fan/190°c/375°f.
- Mix the garlic, balsamic and olive oil in a small bowl. Place your vine tomatoes into an ovenproof dish and drizzle them with the balsamic mixture and a generous pinch of sea salt and black pepper. Roast in the preheated oven for 20 minutes, or until blistering and soft.
- Toast your bread to however you like it, then spread generously with hummus. Arrange the toast between two plates and top with the roasted tomatoes and a spoonful of the balsamic mixture from the bottom of the baking dish. Sprinkle with sunflower seeds plus a grind of black pepper and enjoy whilst still hot.
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