Avocado Toast with Roasted Tomatoes and Bacon
Avocado toast is even better with bacon!
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
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Ingredients
- 12 strips bacon
- 2 pints grape tomatoes, halved lengthwise
- 6 garlic cloves, crushed and peeled
- 3 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
- 6 large slices sourdough bread
- Black pepper, to taste
- 3 ripe avocados, peeled and pitted
- 1 Tbsp. lemon juice, plus more to taste
- 4 radishes, thinly sliced
- Mixed sprouts, for topping
- Sweet potato chips, for serving
Directions
- Step 1Preheat 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 2Meanwhile, combine the tomatoes, garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a medium bowl and toss to combine.
- Step 3Spread 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 4Lay 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 5Mash the avocados in a medium bowl with the lemon juice and remaining 1⁄2 teaspoon salt.
- Step 6To 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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