grasping at summer. October 21, 2010

roasted tomato avocado toast

It’s one of those days where the breeze is blowing and I can hear the soft crunch of leaves swirling around and smushing underfoot. They’re scattered on the ground..and when I look up…I see still-green leaves on trees and bright blue skies. An cloud comes by putting an overcast tinge on everything and yet it’s still in the upper 70’s. As someone who isn’t a huge fan of Southern summers – my summer seasonal disorder is well documented on this blog – I would normally be celebrating days like this. I’m certainly happy about the appearance of autumn produce and cooler temperatures but this year, for the first time since childhood, I had a really amazing summer. Work was fantastic, my friendship dance card was quite full, Sweden was an unexpected surprise, and I got to spend many wonderful days with my sweetheart. I also ate some of the best tomatoes of my life. Frankly, I’m feeling selfish and I don’t want those things to go away. I feel like on these in-between days, I’m grasping at summer.

While I missed the whole blogging about avocado toast thing, it sure did sound delicious. Avocado, as we all know from Latin cuisine, is a great foil for tomatoes & is just a natural pairing. In what seemed like a last ditch effort to enjoy super sweet summer tomatoes – and to continue my mild obsession with open-faced sandwiches and things on bread – I roasted some strawberry tomatoes on the vine and perched them atop a tartine of goat cheese and mashed, ripe avocado. It also gave me a chance to use some of the basil that is still bountifully growing on our patio. It’s apparently holding onto summer, too.

Roasted Tomato and Avocado Toast – serves 2 as a main-course sandwich

  • 2 large slices good quality, hearty bread
  • 2 small, very ripe avocados
  • juice of 1 lemon
  • 1 4-ounce portion of goat cheese, softened at room temperature
  • 1 package strawberry tomatoes on the vine
  • 2 tbsp. extra virgin olive oil
  • kosher salt & fresh ground pepper, to taste – I used a sprinkle of heirloom tomato salt I bought in San Francisco
  • fresh basil, rough torn for garnish (optional)

-For the tomatoes: Preheat oven to 350°F. In a shallow roasting pan, drizzle the tomatoes (still on the vine) with olive oil. When oven is heated, roast the tomatoes for 30-35 minutes until skin of fruit starts to pucker. Remove from oven and allow to cool to just above room temperature.

– To assemble: De-seed and scoop out the ripe avocado flesh and squeeze lemon juice over the flesh & mash to desired consistency with a fork. Set aside. Toast the bread slices in a dry pan until very toasted & crisp. Smear on about 2 ounces – half of the package – of goat cheese on one side of each piece of bread. On top of the goat cheese, spread half of the smashed avocado as a base for the tomato. Place a small cluster of between 5-7 tomatoes on top of the open-faced sandwich. Sprinkle with salt and fresh ground pepper & garnish with herbs if desired. Serve (with a knife and fork) immediately.

Comments

Caryn oxford Oct 22, 2010 12:10 am

This looks simply amazing. And heirloom tomato salt? Where in SF did you find that. I have to have some of that.

tami Oct 28, 2010 12:10 pm

Caryn- I bought it at the Ferry Market one day. I’ll dig it out and send you a note with the company that makes it.

Alexandra Oct 22, 2010 12:10 am

Absolute BEST picture ever. I want that so bad. I love avocado toast as well.

tami Oct 28, 2010 12:10 pm

This was really my first foray into the avocado toast arena after the food blog post epidemic about it this summer. I can’t believe it’s taken me this long. Thanks for stopping by, Alexandra!

Julie (Etsy Stalkers) Oct 22, 2010 09:10 pm

helllloooo yummers. this looks so. freaking. good.

tami Oct 28, 2010 12:10 pm

Thanks, Julie. I loooooove your site :)

Vegolicious Oct 23, 2010 09:10 am

This looks absolutely delicious. I’d love for you to submit your photo to my new vegetarian food photo gallery showcasing the best vegetarian recipes.

tami Oct 28, 2010 12:10 pm

I’ll definitely check your site out. Thanks!

michael Oct 23, 2010 10:10 pm

Very sexy!

tami Oct 28, 2010 12:10 pm

That’s high praise from a fellow food stylist! Thanks, Michael :)

Anna @ londonfoodieny Oct 24, 2010 03:10 pm

simplicity at it’s finest! yum.

tami Oct 28, 2010 12:10 pm

Thanks for stopping by RWT, Anna! Your blog is awesome – the muffin recipe I just saw totally made me swoon :)

The Teacher Cooks Oct 25, 2010 02:10 pm

What a lovely post! The goat cheese along with the avocado sounds delicious. I am missing summer tomatoes, too. They were the best this year!

tami Oct 28, 2010 12:10 pm

They really were, weren’t they Wanda? Not sure if it was the warm weather that got started so early but I had so many incredible tomatoes – both out in restaurants and here at home.

Jenna Oct 26, 2010 02:10 am

Wow–gorgeous picture. The flavors are practically bursting off the screen!

tami Oct 28, 2010 12:10 pm

Thanks, Jenna! (I’m a fellow Chicago native :) )

emiglia Oct 27, 2010 06:10 am

I understand your sentiment… those tomatoes look so good I want to jump through the page to get them! Here summer is long gone… have fun enjoying the remnants of yours!

tami Oct 28, 2010 12:10 pm

Thankfully, roasting tomatoes makes even mediocre autumn and winter ones really sweet and delicious. This is a recipe I’ll make all year & alter the other toppings on the toast. Thanks for stopping by the blog, Emiglia – I’ve been a reader of yours for a long time :)

Saturday Surfing — Au Coeur Jun 22, 2011 02:06 am

[…] Roasted Tomato and Avocado Toast, Running with Tweezers – I can’t wait until I get to make this!  It looks like summer on a plate. […]

Jules Sep 1, 2011 08:09 am

Wow, that looks amazing. And nice and healthy too. I’ve saved the recipe to make – thanks for sharing.

You Are My Fave Oct 2, 2011 06:10 pm

[…] are three meals that are going in our rotation: roasted tomato and avocado toast via Wit and Delight spinach strawberry salad grilled margarita […]

[…] Recipe Link […]