Wednesday, May 22, 2013

roasted tomato caprese with avocado.

I spent $5.50 the other week on a pound of organic, greenhouse raised, farmer’s market tomatoes.  Every time I think about it, I think of how absurd it is to spend so much on tomatoes (before their official season is even close to starting!) but I couldn’t help it.  I became fixated on a roasted tomato caprese with avocado tartine that I saw on Not Without Salt when I was in California.  It caught my eye and my stomach the second I saw the pictures.  This is the kind of dish that shocked me with it’s simplicity and made me wonder why I never thought of such a combination.  I’ve eaten it about 4 times since getting home (I may have purchased another pound of inordinately priced tomatoes…) and I don’t see my consumption of it stopping any time soon.  It makes for a wonderful light dinner or a superb leisurely rainy afternoon lunch.  It’s salty and creamy and everything comes together perfectly in each and every bite. 

Roasted Tomato Caprese with Avocado
Recipe adapted barely from Not Without Salt (her photos are absurdly beautiful)

1 large beefsteak tomatoes or 2 medium sized tomatoes
1 tablespoon olive oil
¼ teaspoon flaky sea salt plus more to taste
¼ teaspoon freshly cracked black pepper
A pinch of red pepper flakes
4 large leaves fresh basil
3 thick slices of country bread
½ an avocado, peeled and sliced thin
½ large burrata ball (or buffalo mozzarella)

Preheat your oven to 400 degrees. 

Cut the large tomato in 1/4″ inch slices. Lay on a parchment lined sheet tray and drizzle olive oil and sprinkle with the salt, pepper, and red pepper flakes.

Roast for 30 minutes until wilted, wrinkly, and caramelized in parts.  When the tomatoes have roasted, remove them from the oven and set aside to cool. 

Toast the bread in the oven or in the toaster until golden brown.

Assemble the tartine by topping the bread with the sliced avocado.  On top of the avocado place torn pieces of burrata (make sure you get the creamy inside!).  Add a small pile of roasted tomatoes on top.  Finish with some torn leaves of basil and a pinch of flaky sea salt. 

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