Description
This delicious brunch toast with a twist is surprisingly quick to make and perfect for busy mornings as well as weekend brunches.
Ingredients
Scale
- 2 Large Handfuls Cherry Tomatoes
- 3–4 Sprigs Fresh Thyme
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Sea Salt
- Freshly Ground Black Pepper
- 2 Thick Slices Sourdough
- 3–4 tbsp Hummus
- 2 Very Large Handfuls Chopped Curly Kale
- Generous Splash Extra Virgin Avocado Oil
Instructions
- Pre-heat the oven to 220 degrees (430 Fahrenheit).
- Half the cherry tomatoes and place them cut side up in either one or a couple of cast iron roasting dishes (you can find my method of slow cooking tomatoes without the use of cast iron here, though it does take much longer, pehaps make them ahead and re-hear them) and drizzle them with extra virgin olive oil and balsamic vinegar. S
- eason well with salt, pepper, and a generous sprinkling of thyme leaves, setting a few aside to garnish the finished result.
- Roast them for 10-15 minutes until slightly caramelized.
- Toast the sourdough and spread with hummus.
- Heat a sauté pan over a very high heat with a splash of avocado oil, and sauté the kale until it is crispy, seasoning it with a pinch of sea salt.
- Pile the kale onto the hummus topped toast, and spoon over the tomatoes.
- Sprinkle with the rest of the thyme, and enjoy straight away!