Roasted Cherry Tomato Toast

create One perfect moment in your day with Roasted tomatoes, avocado, grilled Corn and micro kale

​Do you ever wake up in the morning and think, "today, I want my life to look like the pages of a Bon Appetit magazine"? Oh, I do.
I envision a 24-hour period where everything will be exquisite and just-so. White-washed and meticulously curated. A day where when I go to pick things up, my manicured hands will delicately caress whatever they touch with an ease that's positively regal. "I will be the walking, talking epitome of a killer Instagram account," I think to myself.
Then I open my eyes, glance down at my hands that, let's be honest, could probably use a new coat of paint, and realize that I left the milk out on the counter when I sleepily downed that bowl of cereal and red wine at 1:00 am, after a long night at work. Oh yeah, #domesticgoddess.
So, I wash my face, put some pants on (most of the time) and try to figure out how I can make that dream a realistic reality. "Lunch," I think. "Lunch I can handle."

Ingredients:

• 1 slice multigrain or whole wheat bread
• Large handful cherry tomatoes
• 1 garlic clove, minced
• 1 (generous) tablespoon extra virgin olive oil
• 1/2 an avocado, thinly sliced
• 1 ear of corn
• Small handful micro kale, or other micro green 
• Flakey sea salt and cracked black pepper

Set your oven to 400 F*.

In a small bowl, combine the tomatoes, minced garlic and olive oil and season with salt and pepper. Spread them out on a lined sheet pan and roast for about 15-20 minutes, or until lightly popping and blistered. 

Meanwhile, toast and butter your toast. I do mine on a pan, but whatever floats your boat. In case any of you followed me on Yahoo, you may remember that there are a few ways to get the 'perfect piece of toast,' but let's be real, just toast it.

If you have a grill, by all means, use that to grill the corn. I do not have a grill, so I use my gas stove. Simply shuck the corn, oil it and turn it on low-medium heat over the flames, until it's nicely charred. Then, using a sharp knife strip the kernels off the cob.

Once your tomatoes are gorgeously puckered, arrange them on the toast, add in some avocado slices, some corn kernels and a sprinkling of micro kale*. Finally, season it with salt and pepper. 

Now take a bunch of pictures, slap on a filter, and pretend your entire life looks and tastes this good. 

Today, I created one beautiful thing, and that was toast. Now, if I could find a matching pair of socks...Bon Appetit, here I come!
​
*Note: Yes, micro kale is a thing. There are many micro greens, and I find the best place to pick them up, is Whole Foods. They taste like a milder version of their larger, less-photographable relatives.