AuthorMariaCategoryStarters & Sides, VegetarianAvocado toast is fast becoming the brunch ‘go to’, this recipe using our Fig Balsamic Dressing adds that extra special something to really help this pairing of ingredients sing!
Preheat the oven to 180c.
Place the vines of cherry tomatoes in a deep roasting dish and coat with the Fig Balsamic Dressing, once the oven has come up to temperature, roast the tomatoes for 10-12 minutes until the skins have just started to split but they are still holding their shape.
Place the pine nuts in a small roasting tray and pop them in the oven for 3-4 minutes until they are nice and golden.
Prep the avocado into thick slices and sprinkle with salt and pepper.
Toast or grill the sourdough slices.
Assemble the dish with a layer of hummus on each sourdough slice, arrange the avocado on top followed by the cherry tomatoes. Finally, crumble over the feta, sprinkle the pine nuts and add a finishing drizzle of the Fig Balsamic Dressing!
Ingredients
Directions
Preheat the oven to 180c.
Place the vines of cherry tomatoes in a deep roasting dish and coat with the Fig Balsamic Dressing, once the oven has come up to temperature, roast the tomatoes for 10-12 minutes until the skins have just started to split but they are still holding their shape.
Place the pine nuts in a small roasting tray and pop them in the oven for 3-4 minutes until they are nice and golden.
Prep the avocado into thick slices and sprinkle with salt and pepper.
Toast or grill the sourdough slices.
Assemble the dish with a layer of hummus on each sourdough slice, arrange the avocado on top followed by the cherry tomatoes. Finally, crumble over the feta, sprinkle the pine nuts and add a finishing drizzle of the Fig Balsamic Dressing!