Crunchy Creamy Open Faced Tomato Sandwich

Crunchy Creamy Open Faced Tomato Sandwich
Crunchy Creamy Open Faced Tomato Sandwich

I may just be in danger of eating this open faced sandwich three times a week for the rest of the summer. The toasted bread provides the perfect crunchy contrast for the cream cheese layer, and the roasted tomatoes burst in your mouth. A little basil and garlic sauteed with the tomatoes really make the tastes pop! (And it takes about 10 minutes to make.) Mmm…


  • French bread
  • Cream cheese
  • Cherry or grape tomatoes
  • Fresh basil
  • Minced garlic
  • A glug or two of olive oil


  1. Half all of the tomatoes and cut the basil into thin strips. Toss the tomatoes, basil, garlic, and olive oil into a small saucepan. Saute for 7-8 minutes on medium heat, or until skin of the tomatoes starts to crinkle. Meanwhile…
  2. Slice a 6- to 8-inch piece of French bread in half and pop each half in the toaster. My toaster is a little on the small side, so I toast half and then flip it around and toast the other half.
  3. Spread the toasted French bread with a generous layer of whipped cream cheese and top with your sauteed tomato/basil/garlic mix.


Bon appetite!

3 thoughts on “Crunchy Creamy Open Faced Tomato Sandwich

  1. Why not switch out the cream cheese for Ricotta cheese on the crunchy open-faced tomato sandwich? What the heck; live dangerously!

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