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Breakfast Recipe

Miso Butter Tomato Toast

Spencer Huey

Miso Butter Tomato Toast

Spencer Huey

Serves 2


Two large slices of crusty sourdough bread, about 1-inch thick
4 tablespoons unsalted butter, softened, plus more for toasting the bread
1/4 cup miso, any type
3 green onions, thinly sliced
About 2 cups multi-colored cherry tomatoes, such as Sungold, Pink Boar, and Chocolate Sprinkles, halved
Handful of cucamelons, or a few slices of cucumber
Herbs (chives, basil)
Black or white sesame seeds
Kosher salt


Toast the bread on medium heat in a cast-iron skillet with a bit of butter or olive oil.

Make the miso butter by mixing the softened butter and miso together in a small bowl until thoroughly blended. Stir in the thinly sliced green onions.

Assemble your toast. Liberally spread the toast with the miso butter. Top with cherry tomatoes, cucamelons or cucumber slices, fresh herbs, and sesame seeds. Season the tomatoes with a bit of salt but remember the miso butter has salt in it.

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