Hot Honey Roasted Cherry Tomato & Whipped Feta Toast Crunch

Hot Honey Roasted Cherry Tomato & Whipped Feta Toast Crunch

Main Ingredients

• 4 slices sourdough bread
• 1 pint cherry tomatoes, halved
• 2 tbsp honey
• 1 tsp hot sauce (optional)
• 1 tbsp olive oil
• 4 oz feta cheese, crumbled

Seasonings & Flavors

• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves

Optional

• Fresh basil leaves
• Crumbled toasted walnuts
• A drizzle of balsamic reduction

Instructions

1. 1Prep Tomatoes: Preheat oven to 425°F. Toss tomatoes with olive oil, honey, hot sauce, salt, pepper, and thyme. Spread on a sheet pan, ensuring a single layer. Watch for oil pooling; stir if needed.
2. 2Roast Tomatoes: Roast 12–15 minutes, until skins blister and edges caramelize. Stir halfway for even color. Watch for dark spots; remove early to avoid bitterness.
3. 3Toast Bread: While tomatoes roast, place bread under broiler 2–3 minutes per side. Listen for a crisp crackle. Watch closely; toast can go from golden to burnt in seconds.
4. 4Whip Feta: Combine feta with 2 tbsp milk in a bowl. Whisk 30 seconds until smooth and airy. If too thick, add a splash more milk.
5. 5Assemble: Spread whipped feta on each toast slice. Top with roasted tomatoes and drizzle extra honey if desired. Serve immediately while toast is crisp.

Recipe Notes

• Chef tip: Finish with a pinch of flaky sea salt; it brightens the sweet‑spicy balance.
• Best substitution: Swap feta for ricotta for a milder spread; expect a softer texture.
• Make-ahead: Roasted tomatoes can be prepared the night before; reheat briefly before serving.
• Scaling: Double the recipe for a brunch crowd; keep toast crisp by broiling in batches.
• Troubleshooting: If toast becomes soggy, increase broiler time by 30 seconds and pat tomatoes dry before adding.

Nutrition Per Serving