• Sharon Rhys

Roasted Grape Tomatoes on Mini Toasts

Updated: Oct 3, 2019

Fancy some appetizer or finger food? Look no further. These mini toasts with roasted grape tomatoes will have you coming back for seconds.

Tomatoes are back in season! There are so many varieties at the store that one is spoilt for choice. I enjoy eating tomatoes as is. However, there are times when I like them roasted with herbs and/or balsamic vinegar. Once roasted, they are great with slices of crispy toasts. They even go so well with some al dente pasta.



Makes: 16 – 18 pieces



1 pack – 12 oz. grape tomatoes (washed, wiped dry and halved)

3 garlic cloves (minced)

½ tbsp. olive oil

2 tsp. balsamic vinegar

¼ tsp. dried oregano

¼ tsp. sea salt

black pepper to taste


  1. Preheat oven to 450°F.

  2. Toss the tomatoes with olive oil, vinegar, minced garlic and oregano.

  3. Place the tomatoes on a lined baking sheet.

  4. Place the baking sheet in the oven and roast for ~8 – 10 mins stirring occasionally.

  5. Remove tomatoes from the oven after roasting time. Set aside.


16 – 18 multigrain baguette slices

2 tbsp. extra virgin olive oil + ½ tsp. dried basil (add basil to oil)

mozzarella @followyourheart (sliced to fit the baguette slices)

additional extra virgin olive oil

chiffonade of basil

red pepper flakes (opt.)


  1. In another baking sheet, place the baguette slices.

  2. Brush the surfaces with olive oil and basil.

  3. Place the mozzarella slices on the baguette.

  4. Bake the baguette with mozzarella for ~4 mins or until the cheese melts.

  5. Remove the toasted baguette from the oven. Quickly top with roasted tomatoes.

  6. Drizzle with additional extra virgin olive oil if desired. Top with chiffonade of basil and black pepper to taste.

  7. Sprinkle with red pepper flakes for extra heat if desired.

  8. Serve and enjoy immediately.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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