Roasted Tomato & Avocado Toast

For the tomatoes: Preheat oven to 350°F. In a shallow roasting pan, drizzle the tomatoes (still on the vine) with olive oil. When oven is heated, roast the tomatoes for 30-35 minutes until skin of fruit starts to pucker. Remove from oven and allow to cool to just above room temperature.

To assemble: De-seed and scoop out the ripe avocado flesh and squeeze lemon juice over the flesh. Mash to desired consistency with a fork. Set aside. Toast the bread slices in a dry pan until very toasted and crisp. Smear on about half of goat cheese on one side of each piece of bread. Place a small cluster of between 5-7 tomatoes on top of the open-faced sandwich. Sprinkle with salt and fresh ground pepper and garnish with herbs if desired. Serve (with a knife and fork) immediately.