I guess I must be low in some certain bright red vitamins & minerals because I’ve been craving tomatoes so much lately. Did you know that just a cup of cherry tomatoes provides you with 25% of your Vitamin A & 32% of your Vitamin C for a day? (source) Vitamin A does crazy things like helps you see better, encourages a healthy immune system & promotes cell growth (source). Vitamin C is an essential building block of collagen, the structural material for bone, skin, blood vessels & other tissue. Failing to get enough Vitamin C causes inflammation of the gums, scaly skin, nosebleeds, & painful joints (source). How’s that for a bit of tomato-eating motivation?
A whole cup may seem like a lot of tomato to swallow, but when you a) pair it with bacon b) pair it with avocado & c) pair it with toast, it’s quite an easy accomplishment. Although tomatoes are obviously better in the summer (which it is not, & will not be for a very long time unless you live in Florida, then I’m sure you’re enjoying a bowl bowl of all things lovely like strawberries, tomatoes, & the like right now & for that, I kinda want to punch your “it’s so cold when it’s 60 degrees” faces, but not really because I’d rather you just send me a plane ticket), you can still get your hands on some sun-ripened goodness from distant sun-filled lands (i.e. Florida).
Although this recipe is quite simple, it is still a satisfying meal. We’ve literally eaten an entire meal that consisted solely of these toasts, but you’ll probably want to even out some of this carb-fest with more veggies or maybe a bowl of hearty soup. This could also work as a lovely snack for a certain football game that is coming up (no one in Wisconsin cares anymore). Believe me, when you show up with bacon covered anything, you will automatically win “best snack bringer of the year.”
For these toasts, all you need to do is pre-toast them a bit in your broiler (make sure you slather on some olive oil or butter first), slap on some avocado, pile on some bacon, tomatoes, & cheese & then pop them back in your broiler. Easy peasy. If you’re interested in eating them in the summer without turning on your oven, you could surely toast the bread in a regular ol’ toaster (without the olive oil or butter) & then forgo the cheese melting, but that might be a tragedy. It’s funny how this time of year, I am actually looking for any chance I can get to turn on our oven, while in the summer it’s the complete opposite.
- 1 tbsp olive oil
- 1 loaf white bread (something like a ciabatta loaf or Italian baguette), sliced
- 1 ripe avocado
- 4-6 pieces of cooked bacon
- 2 Roma tomatoes or several cherry tomatoes, sliced
- Mozzarella cheese, shredded
Set your broiler to low. With a brush, paint the sliced bread with the olive oil & place the slices on a foil or parchment-lined baking sheet. Toast the bread until it is just barely golden & crispy, about 3 minutes. Remove the baking sheet from the broiler & leave the broiler on.
When the toast is cool enough to handle, smear the avocado on the toasts in a thin layer. Lay 1/4-1/2 of a piece of bacon on each of the toasts, depending on the size of your bread (& bacon!). Continue with the sliced tomatoes & mozzarella.
Put the toasts back on the baking sheet & into the broiler for about 4-5 minutes, until the cheese is melted & golden. Make sure you keep an eye on the cheese because once it starts turning golden, it can quickly burn.
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