First Step: Roast Tomatoes Preheat oven to 375°F (190°C). In a 2-quart baking dish, arrange sliced garlic and thyme sprigs. Add cherry tomatoes on top. Drizzle with 5 tablespoons olive oil and sprinkle ¾ teaspoon kosher salt. Toss to coat evenly. Roast for 15-20 minutes, stirring halfway until tomatoes wrinkle and some burst. Remove and let cool to room temperature, reserving the infused olive oil.

Second Step: Toast Bread While tomatoes cool, toast rustic or sourdough bread slices until lightly golden and crisp, about 3-5 minutes. Brush toasted bread lightly with reserved tomato olive oil to add extra richness and depth.

Third Step: Prepare Avocado Mixture Halve and pit avocados, scoop flesh into a bowl. Add chopped parsley (or preferred herb), lemon or lime juice, ½ teaspoon kosher salt, and 2 teaspoons of reserved tomato olive oil. Mash gently with a fork, leaving some chunks. Adjust seasoning with more salt or olive oil to taste.

Fourth Step: Assemble Toast Spread mashed avocado evenly across toasted bread slices. Top each slice with 6 to 8 roasted tomatoes, ensuring a generous and balanced distribution. Drizzle additional reserved tomato olive oil over the top.

Final Step: Season and Serve Sprinkle chopped parsley or herb garnish and season with freshly ground black pepper to taste. Serve immediately for best taste and texture. Store any leftovers with avocado mash pressed in an airtight container topped with a thin water layer to prevent browning; discard water before serving.