Cheese toast with tomato and arugula
Thick-cut toast spread with aged cheddar cream cheese, topped with fresh tomato and peppery arugula, makes a supper that takes five minutes. The cheese's tang and sharpness need only bright acidity and heat from the oven to feel substantial.
About 350 calories a serving, 9 g protein, 34 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 slices thick-cut bread, sourdough or country
- 1 medium tomato, 2 cups arugula ripe tomato and fresh arugula
From your shelf
- 4 oz [115g] Tillamook aged cheddar cream cheese spread
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Heat the oven to 400°F [200°C]. Brush 1 tablespoon oil over 4 thick slices of bread and lay them on a sheet pan. Toast until the bread is golden and crisp at the edges, about 6 minutes.
- Spread 1 ounce [30g] of the cheese spread onto each warm slice of toast, dividing evenly. Return to the oven for 2 minutes until the cheese is soft and beginning to melt.
- Slice 1 ripe medium tomato and arrange the slices on the cheese. Top with 2 cups fresh arugula, season with salt and pepper, and serve at once.
Note Swap the tomato for roasted red peppers or caramelized onions if you have them. Leftovers do not keep well, so eat this warm. Serve with a sharp green salad or a cold beer.
On the label
CREAM CHEESE SPREAD (CULTURED PASTEURIZED MILK AND CREAM, WHEY PROTEIN CONCENTRATE, SKIM MILK, SALT), SHARP CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES).
Tillamook, cheese/cheese substitutes, serving 30 g. Ingredients as printed on the label.
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Cooks as cream cheese, cheddar, margarine. Half of it left? Use up the cream cheese.