Pioneer woman avocado toast with roasted tomatoes and bacon is an easy brunch recipe with mashed avocados, crispy bacon and caramelized grape tomatoes on sourdough. It comes together in 35 minutes, so it works for weekend brunch, baby showers or a weeknight dinner when you want something fresh.
Roasting the tomatoes on a preheated sheet pan is the key step, because the hot surface caramelizes them fast without turning them to mush. Skip that preheat and they steam instead, so they slide right off the bread.
Ree layers radishes and fresh sprouts on top, which adds a peppery crunch you won’t find in most avocado toast recipes. She also serves it with sweet potato chips on the side, turning a simple breakfast into a full spread.
Pioneer Woman Avocado Toast with Roasted Tomatoes and Bacon
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings15
minutes20
minutes761
kcalCrispy sourdough topped with lemony mashed avocado, garlic-roasted grape tomatoes and thick-cut bacon, then finished with sliced radishes, sprouts and a drizzle of olive oil.
Ingredients
12 strips bacon
2 pints grape tomatoes, halved lengthwise
6 garlic cloves, crushed and peeled
3 tablespoons olive oil, plus more for brushing and drizzling
1 1/2 tsp. kosher salt, plus more to taste
1/4 tsp. red pepper flakes
6 large slices sourdough bread
Black pepper, to taste
3 ripe avocados, peeled and pitted
1 tbsp. lemon juice, plus more to taste
4 radishes, thinly sliced
Mixed sprouts, for topping
Sweet potato chips, for serving
Directions
- Roast the bacon: Preheat the oven to 425 degrees and place a baking sheet on the bottom rack, then line a separate sheet with parchment for the bacon. Once the oven is hot, roast the strips on the top rack until crisp, 15 to 20 minutes, before draining on paper towels.
- Toss the tomatoes: While the bacon roasts, toss the halved grape tomatoes, garlic, olive oil, 1 teaspoon salt and red pepper flakes in a bowl until coated.
- Roast the tomatoes: Spread the tomato mixture on the hot baking sheet from the bottom rack, then roast until softened and caramelized in spots, about 15 minutes. Once they’re out, let them cool slightly since they’ll keep softening off the heat.
- Toast the bread: Lay the sourdough slices directly on the middle oven rack and bake until just crisp, 4 to 5 minutes. Once they’re toasted, brush with olive oil and season with salt and pepper.
- Mash the avocados: Mash the avocados in a bowl with the lemon juice and remaining 1/2 teaspoon salt, keeping the texture slightly chunky so it grips the toast.
- Assemble and serve: Spread mashed avocado on each toast, then layer on broken bacon pieces and spoonfuls of roasted tomatoes. Once everything is stacked, add radishes and sprouts, then finish with lemon juice, olive oil and sweet potato chips on the side.
FAQs
Can I use a different bread instead of sourdough?
Any sturdy bread works here, so try ciabatta or a thick country loaf since they hold up well under the toppings. Softer sandwich bread won’t handle the weight, though, so save that for lighter spreads.
How long do the leftover components last in the fridge?
Assembled avocado toast doesn’t keep because the avocado browns and the bread turns soggy within an hour. Store the roasted tomatoes and cooked bacon separately, though, and they stay good for up to 3 days.
Can I prep any of the toppings ahead of time?
The bacon and roasted tomatoes can both be made a day ahead and refrigerated, which cuts your morning work to about 10 minutes. When you’re ready, reheat them in a 350-degree oven for 5 minutes before building the toasts, since cold toppings on warm bread don’t taste right.
Do I need two baking sheets for this recipe?
You do, because one preheats in the oven for the tomatoes while the other holds the bacon at room temperature before it goes in. If you only have one sheet, roast the bacon first, then use the same hot pan for the tomatoes once the bacon comes out.
Why do my roasted tomatoes come out watery instead of caramelized?
A cold baking sheet is usually the culprit, since the tomatoes steam instead of roasting on a surface that isn’t hot enough. Overcrowding makes it worse too, so halve the grape tomatoes lengthwise and space them out cut-side down for a good char.
