This Roasted Tomato Toast is a simple, vibrant dish layered with savory roasted tomatoes, fresh pesto, and creamy cottage cheese. Perfect for breakfast, lunch, or a light dinner!

Hey friends! I’m so excited to share this roasted tomato toast recipe with you. It’s one of those recipes that’s simple in ingredients but absolutely next-level in flavor. If you’ve been following me for a while, you already know I have a thing for toast – but this one? This one’s the one. Roasted Campari tomatoes with golden garlic, fresh oregano, a hint of spice, and just the right drizzle of olive oil. Piled high on toast with herby pesto and creamy cottage cheese… it’s everything.

Why You’ll Love This Roasted Tomato Toast

Here’s what makes this toast a new favorite in my kitchen (and I hope, yours too):

Ridiculously flavorful: roasting tomatoes concentrates their sweetness and brings out that deep, umami-rich flavor. Add garlic and oregano? Game over.
Quick and easy: just 25 minutes in the oven, and you’re good to go. Perfect for busy weeknights or slow weekend brunches.
Versatile: while I used cottage cheese for a protein-packed base, you can totally swap in cream cheese, ricotta, or even burrata for a fancier twist.

Ingredients Spotlight

Let’s talk about these beautiful ingredients for a sec.

Campari tomatoes: these are slightly larger than cherry tomatoes but smaller than your standard slicing tomato. They’re sweet, juicy, and perfect for roasting. If you can’t find them, grape or cherry tomatoes work beautifully too – just adjust the roasting time slightly.
Garlic: thinly sliced garlic roasts into these little golden chips that are just chef’s kiss. They melt into the olive oil and make the whole toast pop.
Oregano: I used fresh oregano leaves here, and I can’t recommend it enough. It adds a fragrant, almost peppery note that balances the sweetness of the tomatoes.
Cottage cheese: hear me out – even if you’re not the biggest cottage cheese fan, give it a try on this toast. It’s creamy, a little tangy, and balances the richness of the tomatoes beautifully. Of course, burrata, ricotta, or whipped feta would also shine.

The Perfect Roasted Tomato Toast for Summer and Beyond

There’s something so satisfying about building the perfect toast. It starts with a good base – I used a hearty sourdough, but you can use any thick-cut bread you love. Then you spread on the pesto (store-bought is fine, but I always recommend fresh if you’ve got the time), smear on the cottage cheese, and finally, spoon over those glorious roasted tomatoes.

The juices from the tomatoes? Do not let them go to waste. They’re gold. Spoon them over the top, let them sink into the bread – it’s what makes this toast unforgettable.

A Little Storytime…

This recipe actually came together on one of those chaotic weekday mornings – you know the kind where you’re already behind, coffee hasn’t kicked in, and you’re just trying to pull something together that isn’t cereal (again). I had some tomatoes on the counter that were starting to wrinkle, leftover pesto from pasta night, and cottage cheese that I bought intending to be healthy with… and hadn’t touched. So, I threw the tomatoes in the oven while answering emails, smeared some toast with what I had, and wow. The second I took a bite, I stopped what I was doing. It was so good.

That quick, unplanned toast became my go-to. Now I make it on purpose—and honestly, it tastes like I put way more effort in than I actually did.

How to Serve Roasted Tomato Toast

You can enjoy this toast as:

A light lunch: add a side salad, and you’re golden.
A brunch showstopper: especially if you top it with a poached egg!
A weeknight dinner: when you want something satisfying but not heavy.
A party appetizer: cut the toast into quarters and serve on a board for a savory bite-sized snack.

Pro tip: If you’re serving this for guests, add a drizzle of balsamic glaze or hot honey for an extra flavor boost. Everyone will ask you for the recipe.

Storage Tips

Roasted tomatoes can be made ahead and stored in the fridge for up to 4 days. Just warm them slightly before serving, or enjoy cold – they’re delicious either way.

Pesto can also be prepped in advance. When it’s time to assemble, just toast your bread and layer it up.

Recipe Variations

Feeling inspired? Try these twists:

Add avocado: a layer of smashed avocado under the pesto = next level.
Make it spicy: use chili crisp or a drizzle of Calabrian chili oil on top.
Go vegan: swap the cottage cheese for whipped tofu or cashew cheese.
Add protein: a poached egg or a few slices of prosciutto would be perfect.