I love Avocado and I love Bread…so when the food trend of Avocado Toast hit it’s apex this year, I totally understood the obsession. But like most great foods, I feel like the avocado toast has become over hyped and I have refused to blog it until I made this version last night.
While Avocado Toasts have been topped with everything from Poached Eggs to Smoked Salmon, I went a more Italian route and did mine with one of my favorite homemade condiments: Slow Roasted Heirloom Tomatoes.
For something as simple as this dish I use REALLY GOOD ingredients (I feel like I sound like Ina Garten), but when the flavors of each ingredient are exceptionally prominent, use the good stuff: amazing Olive Oil we got from the Eisele Vineyard in Napa Valley, Maldon Sea Salt I bought in the South of France, and Artisan Sourdough bread from our local Bakery in Princeton, Terra Momo Bread. The Heirlooms were organic (something I insist on when it comes to tomatoes), and the avocados were perfectly ripe.
Roasted Heirloom Tomatoes
Slow Roasted Mini Heirloom Tomatoes with Fresh Thyme