Broiled Tomato and Gouda Toast

This open-faced sandwich is best served on chewy sourdough or peasant bread from the bakery. If you can't find either bread, use a hearty white bread.

Yield: 4 servings (serving size: 1 slice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 180
  • Fat: 8.8g
  • Saturated fat: 4.4g
  • Protein: 9.3g
  • Carbohydrate: 18.0g
  • Cholesterol: 26mg
  • Iron: 1.0mg
  • Sodium: 368mg
  • Calories from fat: 42%
  • Fiber: 2.3g
  • Calcium: 207mg


  • 4 (1-ounce) slices peasant bread
  • 1 teaspoon olive oil
  • 3 ounces Gouda cheese, thinly sliced
  • 1 teaspoon caraway seeds
  • 4 plum tomatoes, sliced
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon chopped fresh thyme


  1. Preheat broiler.
  2. Place bread slices on a baking sheet. Broil 1 minute or until lightly toasted. Turn slices and brush with olive oil. Broil 1 minute.
  3. Arrange cheese slices evenly over toast, covering edges. Sprinkle with caraway seeds, and top with tomato slices. Sprinkle with Parmesan cheese and thyme; broil 2 to 3 minutes or until cheese melts.
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