This is barely a recipe. Honestly, it exists because I usually have a jar of harissa somewhere in the fridge, a loaf of sourdough that probably needs using, and tomatoes that are sitting around waiting for a purpose. And sometimes that's all you need. A couple of slices of bread. Some cheese. A tomato. A spoonful of harissa. Done.
I make this a lot as a snack because it takes almost no effort. You slice the bread, spread the harissa, add some cheese, pile on the tomatoes and throw the whole thing into the oven. By the time it's done, you've also made yourself a coffee. Perfect timing.
The tomatoes soften and caramelise slightly. The cheese melts. The harissa warms up and becomes deeper and richer and somehow tastes even better than it did straight from the jar. And the thing I like most about it is that it's filling without feeling like you've committed to making an actual meal. A couple of slices and a good coffee and suddenly the afternoon seems much more manageable.
People always want to add things. Mushrooms. Onions. Whatever else is in the fridge. You can. But honestly? Tomatoes, harissa and cheese are doing all the heavy lifting already.
The real trick, if there is one, is not being precious about the cheese. Mozzarella for stretch. Cheddar for sharpness. Whatever is sitting in the fridge near its use-by date. The harissa will carry it regardless.
Also: Harissa Paste
Ingredients
- 2 slices sourdough bread
- 2–3 tsp harissa
- 40–60g cheese, sliced or grated
- 1 small tomato, thinly sliced, or a handful of cherry tomatoes, sliced
- Pinch dried oregano
- Optional: mushrooms, onions, black pepper
Method
- Heat the oven, toaster oven or air fryer to 180°C.
- Place the sourdough slices on a tray.
- Spread the harissa evenly over the bread.
- Add the cheese.
- Arrange the tomato slices over the top. Keep the tomatoes on top so they roast rather than disappearing under the cheese.
- Sprinkle with dried oregano.
- Bake for about 3–5 minutes until the cheese melts, the tomatoes soften slightly, and the bread becomes crisp around the edges.
- Remove from the oven and let cool for a minute. Eat immediately.
Any melting cheese works. Mozzarella gives you stretch. Cheddar gives you sharpness. Gruyère is excellent if you happen to have it.
Good bread matters more than expensive cheese.
This is one of those recipes where measurements are mostly suggestions. More harissa if you like spice. More cheese if you've had a long day. More tomatoes if they need using.
If using cherry tomatoes, cut them in half or into thick slices. If using a regular tomato, slice it thinly. Either works.
Harissa brings heat, acidity and spice all at once. The tomatoes soften and concentrate as they cook, becoming slightly sweet and jammy around the edges. Together they create a sauce that didn't exist before the oven got involved.
Good sourdough is the structural decision here — it stays crisp underneath while the cheese melts into everything and blunts the harissa's sharpness. The four ingredients are doing exactly the right jobs and there isn't a fifth one worth adding.
With coffee. Standing in the kitchen. Looking at my to-do list and ignoring it for five more minutes.
Honestly, probably nothing. The whole point of this recipe is that it doesn't require optimisation. Sometimes simple is already perfect.
New recipes in your inbox
Subscribe and I'll let you know when a new recipe goes up.
