Roasting grape tomatoes with thyme and feta gives them a flavor adults and kids will love—just ask cookbook author Odette Williams and her kids!


Credit: Photography by Michael Graydon + Nikole Herriott

Recipe Summary test

55 mins


Roasted Feta and Thyme Tomatoes
Smashed Avocado
Bread and Toppings


Instructions Checklist
  • Preheat the oven to 400°. Place the tomatoes on a medium baking sheet. Sprinkle with the feta and crushed red pepper, then the thyme. Drizzle with 2 tbsp. olive oil; season with salt and pepper. Roast, shaking the baking sheet every 5 minutes, until the tomatoes are slightly charred in spots, about 20 minutes. 

  • In a large bowl, using a potato masher or fork, smash the avocados, EVOO, lemon juice, and garlic until the avocados are mashed but not smooth; season. 

  • Heat a large skillet over medium. Drizzle with olive oil, then swirl to coat the pan. Working in batches, fry the prosciutto in a single layer until crispy, about 2 minutes per side; drizzle the pan with oil between batches. Transfer to a plate. 

  • Crack the eggs into the skillet with the prosciutto drippings. Cook over medium heat to desired doneness, about 3 minutes for whites that are set and yolks that are runny; season. 

  • Top the toasts with the avocados and prosciutto, then the eggs. Top with the roasted feta and tomatoes. Garnish with thyme and flaky salt. Season with pepper.