Tomato chip and mozzarella toast

9 October 2017 by
First published: 28 October 2017

Tomato chip and mozzarella toast

This tomato chip and mozzarella toast makes an easy, but impressive dinner party starter or amuse-bouche. Fancy, right? But so so easy to whip up! It’s a classic combination done simply and beautifully.

Ingredients (makes 4 servings)

12 roma tomatoes or other paste tomatoes

3tbsp extra-virgin olive oil

3tbsp chopped fresh thyme

Kosher salt

4 thick slices of rustic bread

113g fresh mozzarella, thinly sliced


Preheat the oven to 79°C.

Cut the tomatoes into even slices – no fatter than ½ inch thick. Place the tomato slices in a single layer on a baking sheet, leaving a bit of space between the edges, and drizzle them evenly with oil. Sprinkle with the thyme and salt very lightly. Roast in the oven until the tomatoes are crispy and completely dry, 3 to 6 hours. Remove from the oven.

To compose the toast, preheat the broiler. On a baking sheet, lightly toast the first side, 3 to 4 minutes. Turn the bread over, and lay the mozzarella slices over the top evenly across all four pieces. Return to the oven and broil until the mozzarella is melted and begins to bubble and darken slightly, about 3 minutes more.

Remove from the oven and layer a generous amount of tomato chips across all four toasts. Drizzle with any residual oil from the baking sheet and serve.

*(c)2017 by Amy Pennington. All rights reserved. Excerpted from Salad Days by permission of Sasquatch Books.

You might also like our cheesy lattice pie or these oaty breakfast bites.

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