Tomato Toast with Boursin Cheese

This is another recipe that’s so simple I felt a little silly writing it. But if I’m being honest, lately it seems like the simpler the recipe is the more you guys like it! And who am I to deprive you of that? This one is a recipe for tomato toast with Boursin cheese. Of course, since there are very few ingredients here, they definitely matter. Like, this toast isn’t going to be great if you make it with Wonderbread. Instead, go for something crusty and flavorful, like sourdough. Same goes for the tomatoes. If they’re old and sad looking, this probably isn’t the best place to use them.

I came up with this recipe as a vessel for heirloom tomatoes. I’d been challenged by an Instagram collaboration to create something with these gem-like tomatoes, but being super pregnant and tired, I really just didn’t have the energy to come up with something elaborate. So I opted for a simple toast. At first, I thought about making pan con tomate. But while that’s incredibly delicious, it just didn’t showcase the beauty of heirloom tomatoes like I was hoping to. And then I remembered that I had some Boursin cheese in the fridge. Now that had promise.

I toasted a slice of sourdough and slathered Boursin all over it, then topped it with thick slices of heirloom tomatoes, a bit of parsley, and some flaky sea salt and freshly ground black pepper. Despite being simple, this tomato toast was a true winner. I’ll stop rambling and get to the good stuff.

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Tomato Toast with Boursin Cheese

Ingredients

  • 1 piece Sourdough (Or another crusty, delicious bread of your choice)
  • A splash of Olive oil
  • Boursin cheese (To taste)
  • 1 Tomato Sliced
  • A pinch Fresh parsley Chopped
  • A pinch Flaky sea salt (To taste)
  • Freshly ground black pepper (To taste)

Instructions

  • Toast your bread. I like to do this in a pan with a bit of olive oil, but if you want to you can so it in an air fryer or a toaste instead.
  • Slice the bread in half for a more manageable toast slice. Then slather Boursin cheese on it. Use as much or as little as you'd like here. Top this with a few tomato slices, followed by a little bit of fresh parsley and some flaky sea salt and freshly ground black pepper to taste.

And that’s it! Like I said, this recipe is embarrassingly easy. I didn’t even include measurements because there’s just no need for any of that nonsense. Anyway, I truly hope you love it. If you make it, let me know in the comments or on Instagram!

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