Here, a thin layer of sweet-tart tomato jam keeps the toast from getting too soggy, and the addition of a roasted tomato turns this into something more substantial.
Adapted from a recipe at Olivemagazine.com.
2 or 3 juicy Roma tomatoes, cut in half lengthwise
Freshly ground black pepper
Flesh of 1 ripe avocado (on the small side)
2 tablespoons fresh lime juice
Pinch sweet Spanish smoked paprika (pimenton) or Aleppo pepper
2 or 3 tablespoons tomato jam (may substitute no-sugar apricot preserves)
2 slices sturdy, thick multigrain or rye bread, toasted
Watercress or pea shoots, for garnish
Preheat the toaster oven to 220 degrees. Line a small baking pan with aluminium foil.
Arrange the tomatoes, cut sides up, on the baking pan.
Drizzle with the oil and season lightly with salt and pepper.
Roast for 25 to 30 minutes, or until softened and a bit toasted at the edges.
Meanwhile, combine the avocado, lime juice, smoked paprika or Aleppo pepper and a small pinch of salt in a medium bowl; use a fork to mash into a coarse consistency.
Spread the tomato jam (1 tablespoon per) on the toasted bread slices, then the avocado mixture. Top with the roasted tomato halves (2 halves per) and the greens.
You may wish to cut the slices in half, for ease of eating. Serve right away.