Avocado Toast with Roasted Tomatoes and Bacon is Perfect for Brunch



strips bacon


pints grape tomatoes, halved lengthwise


garlic cloves, crushed and peeled


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


large slices sourdough bread

Black pepper, to taste


ripe avocados, peeled and pitted

1 tbsp.

lemon juice, plus more to taste


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. 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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