The recipe that inspired me sounded delicious (the roasted tomatoes and grapes sat on a bed of fava bean and potato purée with miso instead of the goat's cheese that I used), but it seemed silly to make the purée just for one toast, and I had goat's cheese in the fridge. If you have a container of hummus in yours, you could use that instead as well.
1/3 cup whole cherry tomatoes
1/3 cup whole grapes
1-2 Tbsps red onion, sliced into half moons
2 tsps olive oil
1/2 tsp maple syrup or pomegranate molasses
1/4 tsp red wine vinegar
Generous pinch of chili flakes or cayenne
Generous pinch of cumin
Salt to taste
a couple leaves of mint, finely chopped
1 large slice of your favorite bread
1 Tbsp soft goat's cheese
Preheat the oven to 375.
While it is heating up, mix the tomatoes, grapes, red onion, olive oil, pomegranate molasses, vinegar and spices together in a bowl.
Tip them ono a foil or parchment paper lined baking tray and cook for 35 minutes.
A couple of minutes before the tomatoes and grapes are due to come out of the oven, pop your bread in the toaster. Spread the toast with the goat cheese and top with the tomato and grape mix into which you have stirred the chopped mint before spooning all the delicious bits up from the baking tray.
Serve this with a few green leaves tossed with your favorite vinaigrette for a delicious and easy supper.
This is a four minutes and thirty nine second to the table meal.
(not counting the thirty five minute oven time. I bunged the roasting tin in the oven and went about my business; once the fruit was caramelized and oozy, it took very little time to finalize the dish.)