Roasted bread with humus and baked tomatoes
A very simple but tasty recipe and an umami explosion without comparison. Tomatoes are a green source for the umami taste, which the backing process is enhancing even more. The recipe can be served as lunch or as a starter (a great alternative to bruschetta).
Serves 1 person (or 2, if served as a starter)
2 slices of bread, e.g. sourdough bread
2 tablespoons of humus (bought or homemade)
250 g small tomatoes with stalks
2-3 tablespoons of olive oil
Freshly ground pepper
Preheat the oven to 200°C. Put a piece of baking paper in a small oven dish and add the tomatoes (including the stalks). Sprinkle olive oil, salt and pepper on the tomatoes and bake for approx. 15-20 min.
Roast the bread and spread the humus. Put the tomatoes on top and serve with the fresh thyme, freshly ground pepper and sea salt.
Om Johanne Mosgaard
Johanne Mosgaard is a Danish recipe developer and author of three cookbooks with focus on green foods. Besides doing a lot of cooking, Johanne also cultivates a lot of vegetables in her garden. On her website Englerod.dk and Instagram @Englerod she shares her passion for food and garden life.Get to know Johanne Mosgaard
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