Roasted Tomato & Stracciatella Toast

Yes, I know tomato season technically runs through October—but I couldn’t let summer end without giving you one more fresh tomato recipe.

With Labor Day weekend around the corner, this Roasted Tomato & Stracciatella Toast is the perfect appetizer for late-summer hosting. Juicy tomatoes are roasted until warm, jammy, and bursting with flavor, then piled onto crispy toast with cool, creamy stracciatella. The combination is so good that I could genuinely eat 10 of these.

Even better? This easy tomato appetizer takes less than 10 minutes to prep and can be ready to serve in under 30 minutes, making it perfect for a last-minute dinner party, weekend gathering, or casual night with friends.

The secret to really good tomato toast? The key to this recipe is the temperature contrast. You want your roasted tomatoes hot and jammy while the stracciatella stays cool and creamy. Take the stracciatella out of the fridge about 15–20 minutes before assembling so it has time to come closer to room temperature.

Trust me—the hot tomatoes + cool, creamy stracciatella situation is what makes this toast.

Yields: 2-4 servings

Portion: 1/2 toast

Prep time: 10 minutes

Total time: 30-40 minutes

This recipe is vegetarian.

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Ingredients:

• 2 tomatoes, sliced in 1 ½ inch thick slices

• Extra virgin olive oil

• Salt

• Freshly ground black pepper

• 2 slices of thick, sourdough bread

• 1 cup stracciatella cheese

  
  

Garnish:

• Fresh basil, chopped chiffonade to garnish

• Flaky salt

• Freshly ground black pepper

• Extra virgin olive oil

• Optional garnish: red pepper flakes

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Instructions:

1. Preheat: Preheat oven to 400. Line baking sheet with parchment paper. Layer on tomato slices. Drizzle on olive oil and season with salt and black pepper. Make sure both sides of tomato are coated. Bake for 20-30 minutes.

2. Toast: Toast bread until really crisp.

3. Assemble: you want to enjoy the toast as warm & fresh as possible. As soon as the tomatoes are done, spread a generous and even layer of stracciatella cheese on each toast. Gently layer on tomatoes and their juices over the cheese.

4. Serve: Finish each toast with fresh basil, flaky salt, black pepper, and a drizzle of good olive oil. Add red pepper flakes if you would like. Slice in half and enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD