Tomates rôties lentement à l’avocat et à la feta

Ingrédients

• 4 roma tomatoes
• 2 cloves of garlic (skin on)
• 4 sprigs of thyme
• 2 tsp olive oil
• pinch of sea salt
• 4 slices of sourdough bread
• 1-2 ripe avocados (depending on size, halved and thinly sliced)
• 1/3 cup Danish feta (crumbled)
• extra virgin olive oil to finish

Préparation

1. 1

   Preheat the oven to 120 celsius (250 Fahrenheit) and line a roasting tray with baking paper.

2. 2

   Halve the tomatoes and place in a bowl with the olive oil, garlic, thyme and salt and toss to combine. Place in the roasting tray, cut side facing up, and roast for 1 and a half hours, or until shrivelled and juicy.

3. 3

   Toast the bread and squeeze the garlic out of the skins and spread on the warm toast. Top with the avocado slices, tomatoes and feta. Finish with a drizzle of olive oil.