Today I am so thrilled to be working on a new post detailing my top tips for beginning your baby led weaning journey.
I can’t believe its been almost 6 months since our blw journey began and thinking back to the early days I know how daunting getting started can be. So in an attempt to alleviate any undue anxiety for my fellow mama’s and papa’s I am compiling a list of my top tips to starting baby led weaning. I’m just working on the final details and will post over the weekend.
I did take a short break away from the laptop however to put together this super simple brunch recipe of bocconcini & basil stuffed tomatoes with smashed avocado on toast.
Miss G. and I both enjoyed a very unexpected lovely little sleep in this morning so rather than eating a late breakfast I decided to whip up a hearty brunch that would see us through the afternoon.
These stuffed tomatoes are divine. With the seedy flesh removed the perfect space is created to nestle a basil leaf and bocconcini ball in. And after a quick trip to a hot oven these little babies are gorgeously golden and smell incredible. I think of them as a sort of hot caprese salad.
The avocado on toast is nothing out of the ordinary, just a little smashed avo on toast drizzled with a little extra virgin olive oil and fresh basil leaves but alongside the roast tomatoes is becomes something quite special.
To create your own golden ooey gooey cheesy roasted tomatoes w’ smashed avo on toast simply…
Begin by chopping the tomatoes in half and removing the seeds and flesh using a small kitchen knife.
Arrange the tomatoes on an oven tray lined with baking paper.
Press a basil leaf into each tomato.
Top each basil leaf with a torn bocconcini ball. Drizzle with a little olive oil and pop into a preheated 200 degree (390 F) oven for 20-25 minutes or until the cheese is melted and golden.
Whilst the tomatoes are bubbling away in the oven prepare the smashed avo on toast.
Toast bread, drizzle with a little olive oil and smear with a generous amount of the creamy gorgeous avocado.
Top with a few basil leaves and serve alongside the roasted bocconcini & basil stuffed tomatoes.
bocconcini & basil stuffed tomatoes w’ smashed avo on toast
adapted from Donna Hay, Fast Fresh & Simple
4 roma tomatoes
1 small bunch of basil
8 bocconcini balls
2 tablespoons extra virgin olive oil
4 pieces bread
Preheat oven to 200 degree celsius (390 F). Cut the tomatoes in half and remove the seedy flesh using a small kitchen knife. Arrange the tomatoes on an oven tray lined with baking paper. Top each tomato with a basil leaf and a bocconcini ball. Drizzle with olive oil and pop into the oven for 20-25 minutes or until the cheese is melted and golden. Meanwhile, toast the bread, drizzle with a little olive oil and spread with a generous amount of avocado. Top with a few fresh basil leaves and serve alongside the roasted bocconcini and basil stuffed tomatoes.
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