Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil and roast for 8–10 minutes until soft and caramelized.
Toast the gluten-free bread slices to your liking.
Layer sliced avocado over the toast and sprinkle with Harissa seasoning and a squeeze of lemon juice.
Top with roasted tomatoes and optional garnishes like microgreens or hemp seeds.
Serve immediately and enjoy!
