Avocado Toast with Roasted Cherry Tomatoes

1. Preheat oven to 425°F. (Alternatively, use a toaster oven for faster cooking).
2. Cut cherry tomatoes in half.
3. Spread the halved tomatoes on a baking sheet lined with foil.
4. Drizzle the tomatoes with olive oil, tossing to ensure they are evenly coated.
5. Bake for 20-25 minutes, or until the cherry tomatoes start to shrivel.
6. While the tomatoes are roasting, toast your gluten-free sourdough bread.
7. In a bowl, mash the avocado with fresh basil, a squeeze of lemon juice, and sea salt.
8. Spread the mashed avocado mixture onto the toasted sourdough.
9. Top with the warm roasted cherry tomatoes, a sprinkle of hemp seeds, and more fresh basil.