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.
One of the best things that comes with warm weather is the ability to cook with the freshest ingredients. There’s nothing better than a really juicy peach straight from the tree, or fragrant basil finally poking its leaves through the ground. (The latter finally happened for us!)
This recipe is all about paying homage to whole ingredients - there are a total of just FIVE in this, but the result is incredibly flavorful and light.