Host Sarah Copeland's completed Moroccan Tomato Toast, as photographed in her cookbook, Every Day is Saturday. Photo used with permission from Gentl + Hyers.
Recipe courtesy of Sarah Copeland

Moroccan Tomato Toast

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings



  1. Soak the onions if using in a bowl of ice water to take out the bite, 5 to 10 minutes.
  2. Toast the cumin and coriander seeds in a dry skillet over low heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your cooled skillet or with the back of your knife.
  3. Toast the bread. Spread the toast with a thin schmear of butter or a drizzle of oil.
  4. Drain the onions well. Toss together the cumin and coriander seeds, onions, tomatoes, oil and salt in a bowl. Stir in the herbs. Spoon over the toast and drizzle very lightly with a bit of honey.