ROASTED TOMATOES AND AVOCADO ON TOAST

Serves: 2-3

2 or 3 juicy Roma tomatoes, cut in half lengthwise Olive oil Kosher salt Freshly ground black pepper Flesh of 1 ripe avocado (on the small side) 2 tbsp (30 mL) fresh lime juice Pinch sweet Spanish smoked paprika (pimenton) or Aleppo pepper 2 or 3 tbsp (30-45 mL) tomato jam (or no-sugar apricot preserves) 2 slices sturdy, thick multi-grain or rye bread, toasted Watercress or pea shoots

1. Preheat toaster oven to 425 F (220 C). Line small baking pan with aluminum foil.

2. Arrange tomatoes, cut side up, on baking pan. Drizzle with oil and season lightly with salt and pepper. Roast for 25 to 30 minutes, or until softened and a bit toasted at the edges.

3. Combine the avocado, lime juice, paprika and a small pinch of salt in a medium bowl. Mash to a coarse consistency with a fork.

4. Spread 1 tbsp (15 mL) jam on each, then avocado mixture. Top with roasted tomatoes and greens.