To some, a fried egg with a gooey yolk might be the best kind of breakfast. For me, I get the same thrill with roasted tomatoes. Out of the oven piping hot, the crisp skin and juicy flesh of a cherry tomato is perfection. They’re sweet but hearty, complex but so simple.

What’s piled up here? Day-old crusty Italian bread, a spicy cashew cream cheese, spinach, and roasted tomato that’s been punctured so the juice can drip into the bread.

This dish can be eaten as an appetizer or as a snack, depending on how much you make. It can be served at breakfast (while you’re waiting for pancakes) or at a party at night - just make sure it’s hot and fresh. I eat them straight off the pan, standing over the stove enjoying every last bite.



The first thing you’ll want to do is make the cashew cream cheese. We really like this recipe. Soak the cashews overnight to get a really creamy outcome. And if you want it to taste REALLY good add in some fresh garlic, smoked paprika, red pepper flakes, and cumin. That’s what we did!

When you’re ready to eat, rinse off some cherry tomatoes and toss them in a pan. You can do them in the oven, but it’s still too hot for that. I actually like to just put them in a small sauté pan on the stovetop.

Cover the sauté pan and turn the heat to medium-high. Give the pan a shake every few minutes, so they don’t burn up. When they start to pop open, after about 5-10 minutes, turn it down to medium-low to keep them warm.

While the tomatoes are cooking, cut a few slices of your loaf of bread, then quarter each slice, or cut them so they’ll fit your tomatoes. Put some oil in a pan (no more than a tbsp or two) and place the bread in, toasting them ever so slightly. It shouldn’t take more than a few minutes to toast them on medium-high heat.

 

When everything’s prepped, smear some cashew cheese on the toast. Plant some spinach on top. Then lay a sweet roasted tomato on that, letting the juices seep into everything below. Enjoy them while they’re still really hot. :)



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    Looks so good…