Home » Roasted Cherry Tomato Triscuit Cups {Recipe}

Roasted Cherry Tomato Triscuit Cups {Recipe}

Roasted Cherry Tomato Triscuit Cups {Recipe}

Labor Day is just right around the corner. Are you planning a gathering and need help with appetizers that are easy to prepare and that need only a few ingredients?

Triscuit has shared this hassle-free appetizer to us: Roasted Cherry Tomato Triscuit Cups, created by the awesome Martha Stewart. Enjoy! 🙂 

Roasted Cherry Tomato Triscuit Cups

Makes 24 Triscuit Cups

Active time: 25 minutes

Total time: 45 minutes


 24         Triscuit Rosemary and Olive Oil Crackers (from one 9 ounce box)

 1            tablespoon extra virgin olive oil

 3            tablespoons freshly grated Parmesan cheese

               Roasted Cherry Tomatoes (recipe follows)

 24         tiny sprigs fresh thyme, optional for serving

1. 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.
2. 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.

Roasted Cherry Tomato Sauce

Makes 1 cup

Active time: 5 minutes

Total Time: 1 hour 45 minutes


24      cherry tomatoes, (from 10.5 ounce package)
2         cloves garlic smashed
2         tablespoons olive oil
1 ½    teaspoon balsamic vinegar
1         teaspoon fresh thyme leaves
½       teaspoon brown sugar
¼       teaspoon coarse salt

1.  Preheat oven to 325º.  Arrange tomatoes and garlic in a non-reactive 9×5- inch baking dish (loaf pan). Whisk together olive oil, vinegar, thyme, sugar, and salt.  Drizzle over tomatoes and garlic.

2.  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.

*Hip Mama’s Place Disclosure:  “My reviews and opinions are 100% my own.  Triscuit sent me  promotional products necessary to facilitate this post“.

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  About the Author: Jocelyn Cañasa-Brown is a working mom of two boys and is a recognized blogger and mom influencer in the Washington, DC area. In her spare time, she designs and creates her own handmade jewelry, maintains her jewelry store on Etsy and is an active moms group organizer and leader both online and offline. Hip Mama’s Place was nominated for Parents 2011 Best All-Around Mom Blog and named one of the Highest Rated Blogs and Sites on Nickelodeon ParentsConnect for the Washington, DC area. Follow Jocelyn on Twitter, Facebook and Pinteres

Jocelyn Brown
Jocelyn Brown

A former school teacher, Jocelyn Brown created Hip Mama’s Place in 2007. Her motto for this blog is: get inspired, create and share! Jocelyn loves sharing about food and recipes, crafts, DIY projects and her random travels with her family. She also loves all things social media, but her latest obsession is Instagram.

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