Avocado Toast with Prosciutto
Ingredients
Roasted Cherry Tomatoes:
1 lb cherry tomatoes, halved
2 tbsp olive oil
2 tsp chopped fresh thyme
1 clove garlic, minced
1/2 tsp salt
Pinch granulated sugar
Avocado Toast:
1 tbsp olive oil
8 slices Fiorucci Sliced Prosciutto
1 ripe avocado, peeled and pitted
1 tbsp lemon juice
2 tbsp chopped fresh basil, divided
1/4 tsp each salt and pepper
8 slices Italian loaf, toasted
1/4 tsp hot chili flakes
Directions
Prep Time: 15 minutes | Cook Time: 40minutes
Roasted Cherry Tomatoes: Preheat oven to 425˚F. Line baking sheet with parchment paper. Toss together tomatoes, oil, thyme, garlic, salt and sugar; place tomatoes cut side up on prepared pan. Roast for 30 minutes or until starting to caramelize.
Avocado Toast: Heat oil in large skillet set over medium heat. Cook prosciutto, in batches, for 4 to 5 minutes or until golden and crispy; let cool slightly and crumble.
Mash avocado coarsely with lemon juice, 1 tbsp basil, salt and pepper. Spread evenly over toasted bread slices. Top with roasted tomatoes and crumbled prosciutto. Garnish with chili flakes and remaining basil.
Tip: You can use roasted tomatoes in sauces, soups, pastas and salad, too.