These avocado sandwiches make a simple lunch with roasted tomatoes, vegan feta-style cheese, avocado, and fresh toppings on toasted bread.
Ingredients
Roasted Tomatoes
- 120 g cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Herbes de Provence
- Salt pepper
Toasts
- 2 slices of country bread
- ½ block of Jay&Joy Janis cheese alternative to feta
- ½ ripe avocado
- Fresh basil
- Toasted seeds
- Fleur de sel sea salt flakes
Instructions
- Preheat the oven to 220°C (425°F).
- Rinse and place the cherry tomatoes in an ovenproof dish. Add the olive oil, balsamic vinegar, Herbes de Provence, salt, and pepper. Mix well to coat the tomatoes. Bake for 25 minutes, until the tomatoes burst and soften. Stir the tomatoes once they're halfway cooked.
- Meanwhile, lightly toast the bread slices. Peel and slice the avocado. Chop the basil.
- Start by spreading half of the Janis cheese (¼ block) on the toasted bread slices. Add the avocado slices, the roasted cherry tomatoes, and crumble the remaining Janis cheese on top.
- Using a spoon, scoop the caramelized juices from the tomatoes remaining in the bottom of the dish and drizzle them over the toasts. Add a drizzle of olive oil, the basil, a few seeds, and a pinch of fleur de sel.