Roasted Tomato Avocado Toast - from “Plant-Based Recipes” • Mike & Mike's • Organics | Fresh Imports

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Roasted Tomato Avocado Toast – from “Plant-Based Recipes”

Gluten Free Vegan Breakfast

Avocado toast is so versatile and easy to assemble, and the combinations are endless. Something as simple as roasting cherry tomatoes and adding some dressed arugula really elevates this recipe, turning it into something special.

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INGREDIENTS

	INGREDIENTS FOR THE AVOCADO SMASH
2	ripe avocados
1	garlic clove, grated
1⁄4	tsp salt
1/8	tsp black pepper
1 1⁄2	tbsp lemon juice
	Zest of 1/2 a lemon
	INGREDIENTS FOR THE TOPPINGS
2	small handfuls of arugula
1	tbsp extra virgin olive oil
1	tbsp lemon juice
	Balsamic reduction (to drizzle over)
4	thick-cut slices of sourdough or gluten-free bread
	INGREDIENTS FOR THE ROASTED TOMATOES
2	cups cherry tomatoes
2	tbsp extra virgin olive oil
1/8	tsp salt

INSTRUCTIONS

Preheat your oven to 375 degrees F and line two baking sheets with parchment paper.
For the avocado smash: In a large bowl, scoop out the avocado flesh, discarding the pit and skin. Add the grated garlic, salt, black pepper, lemon juice and zest. Mash together with a fork or potato masher until well combined — it does not have to be smooth and should still have some texture. Then cover and set aside until ready to use.
Toss your cherry tomatoes in 2 tbsp. of olive oil and lay out on one of your prepared baking sheets. Then roast for 6 to 8 minutes, until they just start to burst but still hold their shape.
At this point you can toast the bread to your liking.
When you are ready to assemble: spread a generous amount of avocado smash on each slice of bread. Then toss your arugula in 1 tbsp. of extra virgin olive oil and 1 tbsp. of lemon juice. Place a small pile of dressed arugula on each slice overtop the smashed avocado.
Over the arugula place your roasted tomatoes.
Serve right away.

Roasted Tomato Avocado Toast – from “Plant-Based Recipes”

INGREDIENTS

INSTRUCTIONS

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