Warm, burst cherry tomatoes sink into creamy mashed avocado atop crisp golden Wheaten Bread, each bite brightened by tangy balsamic, cool feta and jewelled pops of pomegranate. A little moment of joy on a plate.
Ingredients:
4 slices of Ormo® Buttermilk & Honey Wheaten Bread
1 punnet (about 200g) cherry tomatoes
2 garlic cloves, crushed
2 tsp olive oil
1 ripe avocado
1–2 tsp balsamic vinegar or glaze
80g feta cheese, crumbled
80g pomegranate seeds
Chilli flakes, to taste
Salt and pepper, to taste
Method:
1. Preheat the oven to 180°C.
2. Place the cherry tomatoes in an ovenproof dish. Drizzle with olive oil and mix in the crushed garlic until evenly coated.
3. Roast for 15–25 minutes, or until the skins begin to burst and shrivel.
4. Meanwhile, halve and mash the avocados in a bowl. Season to taste.
5. Toast the wheaten bread until golden and crisp.
6. Spread the mashed avocado evenly over the toast, then top with the roasted tomatoes.
7. Drizzle each slice with a little balsamic vinegar or glaze.
8. Crumble the feta over the top, add a generous sprinkle of pomegranate
seeds, and finish with chilli flakes to taste.
