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Has the avocado toast craze finally come to an end? Don’t get us wrong—we’ll always have a soft spot for the brunch staple, which, let’s face it, is near perfection when served with a sprinkle of mint and topped with a freshly poached egg. But change is good, and a more-than-worthy successor has emerged in the farmers market stalls currently overflowing with late-summer goodness.
The ingredient in question is already a classic complement to bread and plays well with condiments of all sorts. It also holds up to zippy olive oil, peppery basil, and a slice of sharp cheddar. All hail the tomato! Even the most ardent avocado enthusiast has to admit that the flavorful tomato—sweet, juicy, and with just enough acidity—is a toast game changer. Here we compiled some of our favorite tomato toast recipes to whip up any day of the week.
Tomato Breakfast Toast
The Almond Eater added a fried egg to its breakfast-friendly version, drizzling a spicy yogurt sauce on top for good measure. It’s enough to make you want to cancel your brunch reservation and stay in to “cook.”
Tomato Bruschetta
Go back to the basics with this Williams-Sonoma-approved recipe. All you need is a handful of cherry tomatoes and your best olive oil for a low-lift meal that couldn’t be easier to re-create.
Roasted Tomatoes and Onions on Toast
Presenting: A sheet-pan dinner perfect for those nights when you don’t want to do much more than click on the oven. Not to worry, Food52 keeps things special with SunGold and cherry tomatoes creating a casual ombré effect.
Roasted Tomato Tartine
Calling it a “tartine” makes this toast feel instantly fancier—though thanks to the thick layer of ricotta and slow-roasted grape tomatoes, Salt Jar’s recipe doesn’t need much work beyond including those delicious ingredients.
Buttered Brie and Heirloom Tomato Toast
Leave it to Half Baked Harvest to deliver an elevated rendition of a classic tomato toast. Brie cheese, sourdough bread, honey drizzle, and toasted walnuts for garnish are just a few of the elements that make this one a must-try.
Ricotta and Roasted Tomato Bruschetta with Pancetta
We’re loving this take from Food & Wine, which stars all the greatest flavor hits for early fall (roasted veggies! pancetta! crispy sage!). Country bread lays the groundwork for this recipe, along with a smooth ricotta base. Yum.
Heirloom Tomato Toast
Tomatoes and pesto were made for one another, and this simplified version from The View From Great Island, featuring toasted garlic bread, is all the proof we need to substantiate our claim.
Roasted Butternut Squash Tartines
Butternut squash and tomatoes? Yep, that’s a dream combo too. Domino’s own recipe includes lightly roasted veggies on a bed of ricotta and comes topped with toasted pepitas and balsamic drizzle for a super-satisfying savory-meets-sweet finish.