Equipment
Ingredients
Main
- 14 g unsalted butter, softened
- 24 white bread
- 12 cherry tomato, halved
- 30 g parmesan cheese, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 84 kcal
- Protein
- 3 g
- Carbohydrates
- 14 g
- Fat
- 2 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 109 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 2 mg
- Potassium
- 52 mg
- Calcium
- 45 mg
- Iron
- 0.9 mg
- Magnesium
- 8 mg
- Phosphorus
- 36 mg
- Zinc
- 0.2 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.0 mg
- Folate
- 25 mcg
- Water
- 15 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Apply the softened butter to 24 mini muffin tin wells using a pastry brush.
Cut a circle from each bread slice using a 7.5cm (3-inch) biscuit cutter or glass.
Press one bread circle into each muffin well, ensuring the bread lines the bottom and sides.
Place one cherry tomato half into each bread cup with the cut side facing up.
Distribute the grated Parmesan cheese evenly over the tomatoes.
Bake for 5 minutes at 200°C (400°F) or until the bread edges are golden brown.
Remove the tartlets from the tins and serve immediately while warm.
Chef's Notes
- For a richer flavor and better browning, use a good quality, slightly stale white bread. The dryness helps it crisp up more effectively.
- Ensure your muffin tin wells are thoroughly buttered to prevent the bread cups from sticking. A light spray of cooking oil can also be used in conjunction with butter.
- Don't overfill the bread cups with tomatoes, as they will release moisture during baking, which can make the bread soggy. A single layer of tomato halves is ideal.
- Keep a close eye on the tartlets during the final minutes of baking; the bread can go from golden to burnt very quickly due to the high heat and thinness of the bread.
- For an extra layer of flavor, consider adding a sprinkle of dried herbs (like oregano or basil) or a tiny pinch of red pepper flakes over the tomatoes before the cheese.
Storage
Refrigerator: 1 day — Bread will lose crispness over time.
Reheating: Reheat in a 180°C (350°F) oven for 3-5 minutes to restore texture.
Troubleshooting
Bread is soggy instead of toasted
Cause: Oven was not fully preheated or tomatoes were excessively juicy.
Fix: Bake for an additional 2-3 minutes on a lower oven rack.
Prevention: Ensure the oven reaches 200°C before baking and pat tomatoes dry if they are very wet.
Cultural Context
While this specific recipe is a modern American adaptation, the concept of using bread as a vessel for fillings, often baked, has roots in European peasant cooking and picnic fare. The use of readily available ingredients like white bread, tomatoes, and cheese makes it a convenient and crowd-pleasing appetizer for casual gatherings.
