This is a very simple and fast dish to make, and it has a lot of great complementary flavours. We initially made this for lunch on vacation when rain was falling hard enough to keep us off the mountains. We looked at what we had in the fridge, and upon seeing bread and tomatoes, I had flashbacks to my childhood when my dad would make “Tomato Sandwiches,” which consisted of a slice of tomato between two pieces of buttered toast. For our version, we decided to go open faced and add cheese too. When we made it, we expected it would be tasty, but we didn’t take any pictures because we were too hungry in the moment. It was so good that we decided to make it again…this time chronicling it to share with the world!
These little delights can be served as breakfast, brunch, dinner, or even on small bread slices as hors d’oeuvres! We went with the breakfast for dinner route and served our toast with a side salad.
Lastly, I would apologize for the pun in the recipe name…but I’m just not sorry about it, so I won’t.
Time: 20 Minutes
- Bread. We highly suggest sourdough.
- Cheese of your choice. We made one with Brie and one with Cheddar
- Optional: Bacon
- Optional pre-step: If you’re using bacon for your dish, cook it in a skillet.
- Preheat your oven to 350 degrees F, and line a baking sheet with some foil.
- Slice your bread, and layer it on your foil.
- Spread a thin layer of honey atop your bread.
- Slice your tomatoes, and layer them atop your honey.
- If using bacon, add your crispy bacon slice(s) onto your tomato.
- Add a layer of cheese to top everything off.
- Bake for 8-10 minutes to melt your cheese and crisp up your bread.
- Plate, devour, and enjoy!