Thursday, June 16, 2011

Tomato & Avocado Toast

Tomato Avocado Toasts

I came across this recipe yesterday (sorry, I don't remember where) and decided to make it immediately. I was not disappointed. The original recipe was a little fussy, so this is my version. It's so simple and packed with summery flavors!

Tomato & Avocado Toast
Serves 2 as a main course sandwich.

2 large slices quality, hearty bread
2 small, very ripe avocados
juice of 1 lemon
4 oz goat cheese, at room temperature
1 package small tomatoes (grape, cherry, etc.)
2 Tbsp extra virgin olive oil
salt & pepper to taste
fresh basil, roughly torn (optional)

1. In a shallow pan, drizzle tomatoes with olive oil and season with salt and pepper. Roast the tomatoes, either on a grill or in an oven preheated to 350, until skin starts to pucker (probably 10-20 minutes - keep an eye on them. I used the grill and it took about 10 minutes). Remove from heat and allow to cool to just above room temperature.

2. De-seed and scoop out the avocado. Squeeze lemon juice over the avocado flesh and mash to desired consistency with a fork. Set aside.

3. Toast bread slices until very toasted and crisp (in a pan or toaster oven if your bread is too large for the toaster). Smear about 2 ounces of goat cheese on each piece of bread. On top of the goat cheese, spread half of the smashed avocado. Place a few tomatoes on top of the open-faced sandwich. Sprinkle with salt and fresh ground pepper and garnish with fresh basil if desired. Serve (with a knife and fork) immediately.

The fanciest bread I had was a small artisan loaf from the Kroger bakery, so two slices of that equaled about one serving. At least that's what I'm telling myself. :) I used about half the recommended amount of goat cheese and avocado. I didn't skimp on the roasted grape tomatoes, though, because roasted grape tomatoes are on my list of Favorite Things Ever. They taste miraculous, like spaghetti sauce in solid form, and they make any dish more exciting. And all you have to do is oil and season them and toss them in a pan. Try them on a salad today!

Related: Yesterday I had a brilliant idea for indexing my recipe cards. I'm going to label them with little pictures for seasons and occasions (summer, winter, party, good to take to new parents, etc). It'll make it easier to get inspired and find what I need. I'm excited! :) And yes. I am Monica Geller. I cook AND I have 11 categories of towels.


  1. Wow, did you take that picture? Nice! :D

  2. Great photo AND excellent organizing system!

  3. MMmmmm. That sounds delicious. I keep trying to convince my husband that avocados are delicious, but he's not buying it. Ah well, more for me!

  4. Jessica - I did, using some of your tips! Mainly taking it outside instead of in my dark kitchen. :)

    Fayelle - Thanks!

    Meg - I can sympathize, but YES - more for you! :)

  5. I bet feta cheese would be good on that as well. I make something similar to that where you take 2 pieces of bread, I like to use wraps. You spread dill paste on the wrap or the bread slices, and you layer sliced tomatoes, sliced avocados, mozzarella or provolone cheese, sprouts and bell peppers. Sometimes I add artichoke hearts. Put it together- tastes great on a sandwich maker :)

  6. Those tomatoes sound delicious... I am going to have to try them soon!