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These pan-toasted bread slices with butter and aromatic thyme, will give you a delightful crunch and depth of flavor that pairs wonderfully with the smooth cream cheese, flavourful Kalamata olives, and sweet, roasted cherry tomatoes. I love these to bits.


• 2 slices of bread
• 100g cream cheese
• 10 Kalamata olives, pitted and sliced (about 50g)
• 200g cherry tomatoes, halved
• 2 cloves of garlic, minced
• 2 teaspoons fresh thyme leaves (about 2g), plus extra for toasting
• Salt and pepper, to taste
• 2 tablespoons olive oil (30ml)
• 2 tablespoons butter (about 30g)


1. Preheat your oven to 200°C (390°F). Toss the cherry tomatoes with garlic, 2 teaspoons of fresh thyme, salt, pepper, and 1 tablespoon of olive oil. Spread them out on a baking sheet.
2. Roast the tomatoes in the oven for 20-25 minutes until they are soft and slightly caramelized.
3. In a pan, melt the butter over medium heat and add a sprinkle of fresh thyme leaves.
4. Place the bread slices in the pan and toast them in the butter and thyme until they are golden brown on each side.
5. Spread cream cheese evenly over each slice of herbed toast.
6. Arrange the roasted cherry tomatoes and sliced Kalamata olives on top of the cream cheese.
7. Drizzle the remaining olive oil over the toasts.
8. Serve immediately.


Kids can help with spreading the cream cheese and topping the toast with olives and tomatoes, under supervision.


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