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Avocado & slow-roasted tomatoes on toast
Avocado & slow-roasted tomatoes on toast
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Total Time:
2 hours 10 minutes
Australian-style avocado breakfast with creamy avocado, tangy cheese, and sweet tomato for a perfect start to your day. Only the ripest avocados will do for this delicious dish.
Ingredients:
  • 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
Instructions:
  • Prepare the night before: Preheat your oven to 150ºC/gas 1. Halve the tomatoes and place them cut-side up on a baking tray, season well, and drizzle with oil. Slow-roast for 1½–2 hours until they become sticky and dried. These tomatoes can be made in advance and stored in the fridge to enhance the flavor of your pasta, salads, or grilled meat. On the morning of your meal: Pick fresh basil leaves, then crush them with a pinch of sea salt in a mortar and pestle until you reach a paste-like consistency. Add a generous splash of oil and the juice from ½ lemon. Scoop out the flesh of the avocados, place in a bowl, add lemon juice, salt, and pepper, and gently mash with a fork. Toast the bread, then distribute it evenly among 4 plates. Spread the mashed avocado generously on each slice and top with the roasted tomatoes. Finish off each plate with crumbled feta, a handful of arugula, and a drizzle of basil-infused oil. Enjoy your delicious breakfast!

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