Moroccan Tomato Toast

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
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1 cup finely chopped red onion, optional

1/2 teaspoon cumin seeds

1/4 teaspoon coriander seeds

4 slices thick-cut sourdough bread

Butter, for the bread, optional

3 tablespoons olive oil, plus more for the bread, optional

2 cups chopped in-season tomatoes

1/4 teaspoon flaky sea salt

Fresh flowering or young herbs, such as cilantro, chopped, for serving

Light honey, such as wildflower, for drizzling


  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.
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