The buttery and creaminess of an avocado to the slightly sweet and mild acidity of a Roma or plum tomato are a match made in heaven.
Back in Illinois, I had a small vegetable garden with two large box planters, and for the couple of years that I had them I'd plant radishes, peppers, eggplant, zucchini, assorted herbs, and there were tomatoes. Roma, cherry, beefsteak, and heirloom. For me, there were two exciting times when growing my own tomatoes, my first tomato and my last.
After a while, I started to run out of ideas of what to do with all of them. There were so many that I couldn't cook with them fast enough. I made tomato sauce, tomato jam, Caprese salads, and tomato tarts. By the end of summer, I didn't want to look at another tomato and I started to give them away. Well, if you know the feeling then here, my weary-eyed gardener is an idea that I think you will enjoy.
Roasted Tomatoes and Avocado Mash makes a tasty appetizer or snack served warm or at room temperature. If you don't like spicy flavors then omit the harissa. If you aren't familiar with harissa, let me tell you how great of a condiment it is. Basically, it is roasted red peppers with chili peppers. It is so versatile that it can go in or on just about anything. You can make your own, or there are store-bought ones. I am using Trader Joe's harissa for this recipe.
Roasting the tomatoes with a touch of balsamic vinegar gives them a sweet, mellow taste. I think the combination goes perfectly with the creaminess of the avocado. It's one of the many flavors that reminds me of summer. For an added treat to this you could top the tomatoes with a poached or sunny side up egg. Breakfast is served! How's does that sound?
You can make these tomatoes a day in advance and they will keep a couple of days in the refrigerator.
I drizzled the baguette slices with some olive oil and then toasted them. After they were lightly browned, I scraped a clove of garlic across the toasted bread. You don't have to do this part, but it adds a little extra flavor to the bread. I highly recommend!
Sprinkle with some Kosher salt or EVEN BETTER, some flaky fleur de sel.
These little, bite sized appetizers are so easy to make! Simple ingredients with the best flavors. You can't go wrong.
Is your mouth watering?! Look at that tomato! It's still a little plump and flavor packed!
Until next time, friends! XO
Roasted Tomatoes with Avocado Mash
Makes 8 single appetizers
Ingredients
4 Roma tomatoes
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon harissa
1 avocado
Kosher Salt
Freshly ground, black pepper
Baguette sliced or ciabatta roll, sliced in half, or any other bread you like - toasted
1 garlic clove, peeled (optional)
Method
Preheat oven to 375 degrees. Cut tomatoes in half lengthwise, then half again.
In a bowl, mix together olive oil, balsamic vinegar, harissa and add tomatoes, tossing to coat. Place tomatoes on a baking sheet. Place baking sheet on the middle rack of oven. Roast tomatoes for 40 minutes or until they are slightly browned and have reduced in size.
Place avocado flesh in a small bowl. With the back end of a fork, mash the avocado flesh until smooth, but a little chunky. Season to your taste with Kosher salt and freshly ground black pepper.
When tomatoes are finished, drizzle some olive oil on each slice of bread. Toast bread until lightly brown, and scrap a garlic clove across each slice. Spread avocado over the
top of each slice. Add tomato, drizzle olive oil over the top and sprinkle with kosher
salt, or fleur de sel, if you choose.
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