This Avocado Bagel is one of my favorite recipes of all time! it was inspired by an insanely expensive breakfast that I had in LA at Gjusta. It’s super fresh, flavorful, colorful, and filling. It’s the perfect recipe for an al fresco summertime breakfast or brunch!
Toss tomatoes with olive oil and salt and place in a small baking dish - arranging tomatoes so that the cut side is facing up.
Bake for 30-40 minutes or until the tomatoes are starting to brown and shrink. Remove from heat and place in the fridge until you’re ready to use.
For the Avocado Bagel
Split bagel down the middle and toast it.
Smear 2 tablespoon of cream cheese onto each half and then top each half with the avocado and sprinkle it with salt and lemon juice.
Equally distribute the remaining cucumber, pink pickled onions, roasted cherry tomatoes, sprouts and dill to each half and finish with a drizzle of your favorite fancy olive oil and another sprinkle of flaky salt.