Triscuit With Tomato

Roasted Cherry Tomato Triscuit Cups



Triscuit With Tomato

Roasted Cherry Tomato Triscuit Cups

Roasting cherry tomatoes—even when they are out of season—with woodsy thyme turns them into an umami-bomb of sweet and tart flavor
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Total Time 2 hours
Course Appetizer, Snack
Cuisine healthy, Triscuit, Vegetarian
Servings 24 Appetizers


  • 24 Triscuit Rosemary and Olive Oil Crackers from one 9 ounce box
  • 1 tablespoons extra virgin olive oil
  • 3 tablespoons freshly grated Parmesan cheese
  • Roasted Cherry Tomatoes recipe follows
  • 24 tiny sprigs fresh thyme optional for serving
  • Roasted Cherry Tomato Sauce
  • 24 cherry tomatoes (from 10.5 ounce package)
  • 2 cloves garlic smashed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon coarse salt



  • Preheat oven to 400°. Fill a 9-by-13-inch pan halfway with warm water. Add Triscuit Crackers in 2 batches and soak, turning twice until just soft, about 2 minutes, no more than 3 minutes. Oil two 12 cup (or one 24 cup) mini muffin tins and press a softened Triscuit into each cup, pressing and molding any cracks together. Sprinkle each with cheese. Bake until firm and slightly more golden, about 25 minutes.
  • Fill each cup with a roasted cherry tomato, and drizzle a little sauce over top of each one. Serve garnished with thyme, if desired. Serve immediately.


  • Preheat oven to 325º. Arrange tomatoes and garlic in a non-reactive 9x5- inch baking dish (loaf pan). Whisk together olive oil, vinegar, thyme, sugar, and salt. Drizzle over tomatoes and garlic.
  • Bake until tomatoes are wilted and caramelized, about 40-45 minutes. Let cool. Store cooled tomatoes and juices in an airtight container in refrigerator for up to 5 days.


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