12
strips bacon
2pints grape tomatoes, halved lengthwise
6garlic cloves, crushed and peeled
3tablespoons olive oil, plus more for brushing and drizzling
11/2tsp.kosher salt, plus more to taste
1/4tsp.red pepper flakes
6large slices sourdough bread
Black pepper, to taste
3ripe avocados, peeled and pitted
1tbsp.lemon juice, plus more to taste
4radishes, thinly sliced
Mixed sprouts, for topping
Sweet potato chips, for serving
Step 1Preheat the oven to 425 ̊ with a baking sheet on the bottom rack.Line another baking sheet with parchment paper. Arrange the bacon on the parchment-lined pan. (It’s OK if the strips overlap or touch a little; they will shrink as they cook.) Roast the bacon on the top oven rack until crisp, 15 to 20 minutes. Drain on a paper towel–lined plate.Step 2Meanwhile, combine the tomatoes, garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a medium bowl and toss to combine.Step 3Spread the tomatoes and garlic on the hot baking sheet in the oven and roast until softened and caramelized in spots, about 15 minutes.
Let cool slightly.Step 4Lay the bread slices directly on the middle oven rack and bake until just crisp, 4 to 5 minutes. Brush the bread with olive oil and season with salt and pepper.Step 5Mash the avocados in a medium bowl with the lemon juice and remaining 1⁄2 teaspoon salt.Step 6To serve, spread the mashed avocados on the toast. Top with the bacon, breaking it to fit. Spoon the tomatoes on top, then add the radishes and sprouts.
Squeeze a little lemon juice over the tops and drizzle with olive oil. Serve with sweet potato chips.
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