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Roasted Cherry Tomato Toast 

9/7/2016

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

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​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!
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*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. 
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    ​Tess Panzer

    Tess Panzer is a chef, food stylist and blogger in Los Angeles. She spends her time cooking for friends, family and anyone who happens to pass through her kitchen.
    Born in Denmark, she has strong ties to her Scandinavian roots, but after 11 years in California, she's well aware that almost everything tastes better with just a little avocado. 

      let's stay in touch!

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