My quest to use up leftover ingredients from my Christmas dinner continues. This Mascarpone Toast with Burst Tomatoes should take care of the last bits of mascarpone cheese. It’s intended as a breakfast meal, and tomatoes for breakfast are a new thing for me (unless you count the sauce on leftover pizza). I used to hate eating or working with fresh tomatoes, but somehow my tastebuds changed their mind and I love roasted tomatoes now, especially grape tomatoes. I don’t know why, but I’m just going with it 🙂
Transform your breakfast routine with our mouthwatering Mascarpone Toast, garnished with explosive burst tomatoes. It’s a simple recipe that packs a punch of flavor!
The Ingredients
Like the Fettuccine with Lemon Mascarpone Sauce I just made, this recipe is very simple with just a few ingredients. I had mascarpone cheese in the refrigerator, and the spices in my pantry.
That left the crusty bread and cherry tomatoes to shop for. As usual, I couldn’t find cherry tomatoes and had to substitute grape tomatoes. They aren’t as sweet as cherry tomatoes—quite the opposite, I imagine. Instead of being sweet, they have a little tartness that makes them so good!
I considered buying a loaf of sourdough bread, but they only had it thinly sliced. None of the unsliced loaves of bread were crusty. That meant I could try another store or bake my own bread.
I hate running around, so I decided to bake a loaf of Easy Crusty French Bread. This was the first bread recipe I ever made. It is truly an easy recipe that doesn’t require kneading, a stand mixer, or any bread-making knowledge. And it makes a damn good loaf of bread in about 2 1/2 hours.
The Process
I made a loaf of bread the day before I wanted to try this Mascarpone Toast with Burst Tomatoes. Before storing it I made sure it was completely cooled and tightly double-wrapped it with cling wrap. It was still nice and soft when I cut into it the next day.
This recipe begins with toasting the bread, so I cut two thick slices popped them into my toaster oven/air fryer combo, and let it do its thing. Meanwhile, put my 10-inch cast-iron skillet on the stove to preheat for 4 minutes.
Tip: Cast iron doesn’t transfer heat well, so it needs more time to preheat than aluminum and stainless steel pans. Preheat cast-iron pans for 4-5 minutes, and add the oil right before you begin to cook.
Once the skillet was heated, I added the tomatoes and let them cook. The pan was very hot, so I made sure to pay close attention and move the tomatoes around as they cooked. I like my tomatoes well done, so I let them burst and char a little.
I was able to add the mascarpone to the toast while the tomatoes cooked, but that was as far as I could go until the tomatoes were done. They didn’t take much longer, and I added them to the toast along with the black sesame seeds, red chili flakes, and olive oil.
It’s not part of the recipe, but I used a different olive oil to top the toast. I happened to have a bottle of basil-infused olive oil in my pantry. It was perfect for this recipe!
Timing
This recipe lists 5 minutes to prep, 5 minutes to cook, and a total time of 10 minutes. My Mascarpone Toast with Burst Tomatoes took 13 minutes. I’m sure the extra time was because I like my tomatoes well done and let them cook until they were a bit charred.
