Avocado Toast with Roasted Tomatoes and Bacon is Perfect for Brunch
2024/02/08

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12

strips bacon

2

pints grape tomatoes, halved lengthwise

6

garlic cloves, crushed and peeled

3

tablespoons olive oil, plus more for brushing and drizzling

1 1/2 tsp.

kosher salt, plus more to taste

1/4 tsp.

red pepper flakes

6

large slices sourdough bread

Black pepper, to taste

3

ripe avocados, peeled and pitted

1 tbsp.

lemon juice, plus more to taste

4

radishes, thinly sliced

Mixed sprouts, for topping

Sweet potato chips, for serving

Step  1 Preheat 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.

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Step  2 Meanwhile, combine the tomatoes, garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a medium bowl and toss to combine. Step  3 Spread 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  4 Lay 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  5 Mash the avocados in a medium bowl with the lemon juice and remaining 1⁄2 teaspoon salt. Step  6 To 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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