Avocado Slow Roasted Tomatoes On Toast Recipes

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AVOCADO & SLOW-ROASTED TOMATOES ON TOAST



Avocado & slow-roasted tomatoes on toast image

This is the kind of breakfast that you find in cafés across Australia. You can't beat the creamy nuttiness of avocado combined with tangy cheese and sweet tomato. Since avocado is the star of the show, accept nothing less than softly yielding, ripe perfection.

Provided by Anna Jones

Categories     Breakfast     Jamie Magazine     Vegetables     Mother's day     Bread     Fruit

Time 2h10m

Yield 4

Number Of Ingredients 8

4 plum or 12 cherry tomatoes
olive oil
1 bunch of fresh basil
1 lemon
3 ripe avocados
4 slices of sourdough bread
150 g feta cheese
4 handfuls of rocket

Steps:

  • You can do this part the night before. Preheat the oven to 150ºC/gas 1. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil.
  • Roast slowly for 1½-2 hours, or until they are sticky and dried out. You can make batches of these and keep them in the fridge as they're good with pasta, salads, grilled meat - almost everything.
  • When you're ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon.
  • Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together.
  • Toast the bread, then divide between 4 plates and generously spread on the avocado and top with the tomatoes.
  • Top each serve with crumbled feta, a handful of rocket and a drizzle of basil oil.

Nutrition Facts : Calories 394 calories, Fat 35 g fat, SaturatedFat 9.9 g saturated fat, Protein 9.2 g protein, Carbohydrate 10.7 g carbohydrate, Sugar 3.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre

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