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Open-Faced Tomato Parmesan Toast with Arugula

This cheesy, open-faced toast will make a super-savvy addition to your Sunday brunch spread!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Lunch
Cuisine: American
Keyword: Quick and Easy
Servings: 4 people
Calories: 138kcal
Author: Chef Nichole


  • 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!


Serving: 1slice | Calories: 138kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 856mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4