Roasted Tomato and Avocado Open Face Sandwich

Grape tomatoes
Olive oil
Avocado
Lemon
Goat cheese
Ricotta cheese (part skim)
Basil, chop using chiffonade technique
Black pepper
Bread of choice, multigrain or sourdough are good
Update: Microgreens also good to sprinkle on top

Wash tomatoes and prick them with a knife. Drizzle on oil. Bake in the oven at 380 for about 20 minutes or until they "implode".  Slice bread and add to oven until toasted. Slice avocado thinly. Put equal amounts of goat cheese and ricotta in a bowl and stir together. Add basil to taste and a little black pepper. Assembly: Bread, cheese mixture, avocado, sprinkle a little lemon juice on avocado, tomatoes. Simple but really good!