I’ve read a lot of blogs lately, folks.
Many of them food and travel blogs, some of them being blogs that belong to friends of mine, like Katie.
On her blog, she writes about all kinds of realness, like her relationship with movement (and shamelessly plugged the benefits of private coaching/working with moi). As she mentions; food, movement, and all aspects of our sense of wellbeing and humanness are interconnected.
So, in the spirit of interconnectedness, I bring you an easy AF and cozy sheet pan brunch.
Which turns into the most dreamy Roasted Tomato Avo Toast.
Along with all of this, I offer you a reminder that just because it’s a “new year” does not mean that it’s suddenly not winter.
Let’s listen to our bodies, take naps, not force shit, and make the coziest meals.
Here’s the recipe, because during my recent reads I’ve also realized that I don’t want to read an entire memoir before getting to the deets on a food blog.
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Sheet Pan Brunch: Roasted Tomato Avo Toast
- Yield: 1 1x
Description
This crazy easy recipe can easily be made for one, two, or a whole party of people joining you for brunch. The combination of creamy avocado, acidic tomatoes, and the bite of radishes and red onions will have your taste buds doing a happy dance in no time.
Ingredients
-
2
pieces of toast (I personally used leftover french bread from dinner) - butter of choice, for the bread (I used Smart Balance, because it spreads easily)
- 1 ripe avocado (thinly sliced)
- 10–12 cherry tomatoes (sliced in half, lengthwise)
- red onions (the amount is up to your personal taste, I used what I had leftover from salad prep)
- 1 radish (thinly sliced)
- EVOO
- Sea salt
- Freshly ground black pepper
- Garlic powder
Instructions
- Turn your oven's broiler on high. Locate a sheet pan or roasting pan, and resist the urge to cover your pan with any kind of parchment or silicon sheet (learned this one the hard way).
- Slice the bread in thick slices if able, butter it, and add a dusting of garlic powder. Place on the pan. Slice tomatoes and onions, place them on the pan next to the toast, but not touching.
- Drizzle EVOO on vegetables, and top with pepper + salt. Toss to combine.
- Place all of these items in the oven with a 5-6 minute timer set. Be aware that everyone's broiler is different, and that you'll need to keep a close eye on the bread – once the bread is golden remove it, but leave the veggies until the timer is up.
- Meanwhile slice radishes, any fresh herbs you like, and any other side items. Once you have roasted veggies and bread ready to go layer avocado, tomatoes + veggies on. Top with additional S+P and enjoy.
Notes
- Optional side items: fresh fruit like blueberries, mandarin oranges, and good coffee.
- This recipe can easily be doubled or tripled if you have guests.
- If you’re into eggs, this would be superb topped with a fried one.
As always, if you make this Roasted Tomato Avo Toast PLEASE take a picture and tag me on social media. Or just message me/comment below and let me know that it was delicious.
P.S., here are a couple of ways to work with me:
If you’re interested in private coaching, head to this page to apply. My waitlist is currently open, and I’ll be accepting new clients sometime soon.
If you’re a blogger, restauranteur, retreat leader, or otherwise food photography/recipe development needing human: contact me here to work together. Creating recipes and photographing them for like-minded brands and people has been one of the unexpected highlights of the last few years.
Quick, easy and so tasty. Love this version of a “millennial” staple 🙂
I’m pretty sure I made this recipe before I even followed you on ig because Katie posted about it! Delicious and a great, low-effort way to feed company
🤣 love that, and agree! It’s so easily scalable and packs maximum flavor with minimum effort.
Same! Glad you love it, Katie 💕