Goat’s Cheese and Tomatoes on toast. The ‘English’ continental breakfast

goats cheese tomatoes breakfast vegetarian

I find it funny that many I speak to just have toast or cardboard, I mean processed cereals, for breakfast. For some reason, being imaginative with food in the morning is just too much bother. Whilst I understand the time constraints, (we all have them) good food doesn’t take too long to throw together or much thought. This recipe is an example of that; it’s great breakfast option as it’s fast, nutritious, healthy and easy. I tend to think of it as a hot continental breakfast.

The goat’s cheese is found by some to be less allergenic than other animal milk cheeses. It is also (usually) naturally lower in fat but this depends on which one you buy. Goat’s cheese provides slightly more protein than cow’s milk equivalents. As an animal product, it also contains saturated fat although approximately a third less than in cow’s cream cheese.

The tomatoes contain many beneficial nutrients which are well preserved by not over cooking. Lycopene however is more available when the tomatoes are well cooked. The unrefined olive oil, especially when not over heated or cooked is understood to bestow heart and skin support.

The granary bread will provide a good dose of high fibre carbs which can be replaced with wheat or gluten free varieties.

Prep time: A few minutes slicing the tomatoes
Cook time: Under the grill for between 10 – 15 minutes

Serves 2 very hungry people

  • 6 tomatoes ping pong ball size, sliced
  • 4 Slices of granary toast
  • 100 gms soft Goats Cheese**, sliced into 4
  • Extra virgin olive for drizzling

Note the current advice is that pregnant women should NOT eat cheese with a moulded rind on them, such as shown in the picture, even when pasteurised. This includes all types of cheese, not just goat’s. It is thought that soft, processed goat’s cheeses without rinds are okay but please check with your retailer or medical practitioner.


  1. Turn the grill on high and lightly toast one side of the bread.
  2. Then drizzle the untoasted side with olive oil, top with tomatoes and toast for 3 – 4 minutes, make sure the bread is covered by the toms.
  3. Remove from the grill and place one piece of goat’s cheese on top and return to the grill for a further 3 – 4 minutes, taking care not to burn the cheese.
  4. Remove from the grill, drizzle with a little more olive oil and serve with a good grind of black pepper.

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