Texas Toast with Roasted Tomatoes and Parsley

southwestern sandwich tomato appetizer breakfast kid-friendly quick & easy spring summer sugar conscious vegetarian pescatarian peanut free tree nut free soy free kosher small plates

Rebekah Peppler

6 Servings

Source

Ingredients

1 pound cherry tomatoes

1/2 teaspoon kosher salt, plus more to taste

1/2 cup (1 stick) unsalted butter

2 garlic cloves, grated

1/2 cup coarsely chopped fresh parsley

6 thick slices white sandwich bread (such as pullman), toasted

Method

Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet and season with salt. Broil tomatoes until tender and beginning to burst, 4–5 minutes. Gently smash tomatoes with a wooden spoon.

Melt butter in a medium skillet over medium heat. Add garlic and cook, stirring constantly, until light golden, 30–60 seconds. Remove from heat. Stir in parsley and 1/2 tsp. salt.

Brush toasts with garlic butter and top with smashed tomatoes. Serve hot.