A mouthwatering, open-faced meal that tastes as good as it looks!
Are you ready to shake up your usual breakfast routine? Or perhaps you’re craving something light and refreshing for lunch? Well, you’ve come to the right place! This open-faced tomato Parmesan toast with arugula is incredibly simple to make and will blow your taste buds away.
This Open-Faced Toast is Savory and Stunning
Juicy sweet tomato teams up with Parmesan cheesy deliciousness and bitter arugula, spread gorgeously on delectably crispy ciabatta rolls. Super easy and bursting with insane flavor, this impressive dish will make you feel fancy any day of the year!
There’s no denying the popularity of open-faced toast. This super chic, glamorous version of the classic sandwich has so much going for it. First, its open-faced configuration has exactly what’s inside the sandwich on full display. Usually this means slices of meat topped with cheese, brightly-colored veggies, and drizzled with sauce. Many stylish restaurants and elegant cafes, especially in Europe, have the gorgeous lunch option on their menu (and for good reason!)
This Recipe Calls for Just A Few Simple Steps
Our version is fully vegetarian, and certainly doesn’t skimp on taste! To make this versatile recipe, simply broil sliced ciabatta rolls for 5 minutes, or until golden-brown. Next, combine cream cheese with Parmesan to create a bold and mouthwatering cheesy sauce. Afterwards, spread a generous layer of the mixture on top of each ciabatta half, and top with some sliced tomatoes.
Layer a sprinkle of Parmesan over the tomatoes, and bake for another 5 minutes until the tops begin to bubble. While the oven works its magic, toss the arugula with apple cider vinegar, olive oil, salt and pepper. Lastly, finish each slice of toast with a small handful of dressed arugula. There you have it – a striking, open-faced toast recipe exploding with flavor! Simple and savory, this recipe is seriously a no-brainer.
It Boasts an Impressive Nutritional Resume
The open-faced style sandwich means ditching the slice of bread that would normally cover the meat, condiments, and veggies. We love this concept because it literally cuts carbs in half, shaving off some excess calories. Also, did we mention how pretty it looks? This clean-eating recipe exposes all the exciting, beautiful ingredients without covering them up!
Our open-faced tomato Parmesan toast is packed with nutrients you can feel good about. Arugula and apple cider vinegar, among other ingredients, add boldness to this dish’s flavor profile. Additionally, they offer some awesome health benefits too!
Arugula acts as an excellent source of folate and vitamins. According to research, the bitter leafy green can reduce inflammation, fight cancer, and is great for bone health. Who could say no to that?
Likewise, apple cider vinegar has a pretty impressive reputation as one of the most powerful superfoods out there. Research shows the pungent vinegar can aid in weight loss, lower blood sugar levels, and fight off harmful bacteria.
ACV can kick start your weight loss efforts in more ways than one. Check out: 5 Weight Loss Benefits of Drinking Apple Cider Vinegar to learn more!
A Versatile Dish Enjoyed Alone or with Company!
Although this stunning open-faced toast recipe has a light, Summery flair, you can enjoy it anytime of the year. By the way, this is the type of sandwich that’s totally acceptable to savor with a fork and a knife. Or, simply pick it up with your hands and dive in! We don’t judge here.
When it comes to our open faced toast, this hand-held snack makes a wonderful appetizer for parties and get-togethers. Its colorful, eye-catching presentation and incredible taste makes it an amazing brunch option too!
Pair this beautiful, open faced toast with a refreshing drink that’s low-calorie and nutritious!
These skinnylicious thirst-quenchers will make a gorgeous beverage addition to this recipe. Check them out!
Open-Faced Tomato Parmesan Toast with Arugula
- 2 Ciabatta rolls or 4 slices of thick cut bread
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup fat-free cream cheese
- 2 tablespoons Parmesan cheese grated
- 1 large roma tomato cut into circles
- 2 cups fresh arugula
- 1 teaspoon apple cider vinegar
- Preheat oven to high broil (or 500 degrees for ovens without a broil setting).
- Cut each ciabatta in the center, like you were making a sandwich, so there is a top and bottom. Place on a baking sheet, sliced side facing up. Brush each with the olive oil, only using half the oil. Season with the salt and pepper, again only using half of each. Place in oven and broil for about 5 minutes, or just until ciabatta begins to brown.
- Wile the ciabatta broils, combine the cream cheese and 1 tablespoon of the Parmesan cheese. Mix until smooth. Remove the ciabatta from the oven and spread the cream cheese mixture on each. Top with cream cheese with the sliced tomatoes and sprinkle with the remaining Parmesan. Return the pan to the oven and broil for about 5 more minutes or until the tops begin to bubble and brown.
- Remove the ciabatta from the oven and let cool slightly. Mean while, toss together the arugula, remaining salt, pepper, oil and the vinegar. Place a handful of the dressed arugula on top of each cooked ciabatta. Serve and enjoy!
- Pro Tip: No arugula? Try this recipe with fresh baby spinach instead!
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For more delectable, open-faced themed recipes, make sure to check out these awesome dishes!