I’m a bit of a roasted tomato snob. OK, a lot of a snob.
I believe if tomatoes are advertised as roasted they should be properly collapsing and luscious. If not, then cafes should not bother serving them. There’s nothing worse than reading ‘slow roasted tomatoes’ on a menu and then looking down at your plate to see half a pale orange/red fruit that’s seared on the cut side and completely hard throughout.
Chefs, you are not fooling anyone by quickly slapping that raw tomato onto the hot plate and then under the grill for a minute – or however it is that you manage to get a roasted tomato so utterly wrong. It’s easy to do right, so smarten up your act!
But enough ranting about tomatoes, because the star we are here to talk about today is AVOCADOS, who are actually very good friends with properly roasted tomatoes. They just love sitting snuggly together on your breakfast plate.
Let’s not forget how much they love a slice of silky, cured proscuitto sexily draped over them. Be still my beating heart! If I looove bacon, then I absolutely adore Italian proscuitto and Spanish Iberico jamon. With avocado? Get outta town! I’m in breakfast heaven. In fact, I’d happily chow that down any old time.
Here I’ve used my favourite goats cheese – a marinated one from Meredith Dairy. It has just the right amount of garlic and thyme to perfume the cheese and the leftover oil in the jar is perfect as a salad dressing. No wastage!
Sadly, this is the last breakfast recipe featuring avocados – there has been five all up. Scroll down to the bottom of the recipe for links to all the other dishes. Thanks to Australian Avocados for the challenge – it was a delicious pleasure!
Do you agree? Roast tomatoes properly or leave them out chefs?!
Proscuitto wrapped avocado with balsamic and thyme roasted tomatoes
- 4 roma/plum tomatoes
- 2 thyme sprigs, leaves picked
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
- 2 ripe avocados
- 8 slices proscuitto
- 4 tablespoons soft goats cheese
- toast, to serve
- soft boiled eggs, to serve (optional)
1. Heat oven to 180C. Slice tomatoes in half lengthways and place cut side up on a paper-lined baking tray. Sprinkle with thyme, balsamic vinegar and olive oil. Season with salt and pepper and roast for 20-25 minutes until soft and collapsing.
2. Meanwhile, slice the avocados in half lengthways and remove the seed. Slice each half again to create 8 quarter pieces, then peel the skin off each one.
3. Spread the indentation of each quarter with half a tablespoon of goats cheese and wrap with a slice of proscuitto.
4. Serve tomatoes and avocados on freshly toasted bread with soft boiled eggs to the side for dipping, if you like.
Fig & Cherry was commissioned by Australian Avocados to develop five sponsored recipes using this delicious fruit (yep, avocados are technically fruits!) in five delicious breakfast dishes.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.
Check out the other breakfasts in this series so far: