Description
Avocado Toast with Tomato is a fresh and flavorful recipe featuring roasted cherry tomatoes infused with garlic and thyme, paired with creamy smashed avocado seasoned with lemon, parsley, and the fragrant tomato-infused olive oil. Served on rustic sourdough bread toasted to perfection, this dish makes a vibrant and wholesome breakfast or light meal.
Ingredients
Roasted Tomatoes
- 1-1/2 pints (640 grams) cherry tomatoes
- 2 cloves garlic, sliced into 3 pieces each
- 6 sprigs thyme
- 5 tablespoons (65 grams) extra virgin olive oil
- 3/4 teaspoon kosher salt
Avocado Mixture
- 3 medium Hass avocados (or 2 large Hass avocados)
- 2 tablespoons (8 grams) chopped fresh parsley (or equal amount of fresh basil)
- 2 teaspoons (10 grams) fresh squeezed lemon juice
- 5 tablespoons oil reserved from the roasted tomatoes
- 1-1/2 teaspoons kosher salt (divided)
Bread and Assembly
- 4 slices rustic bread or sourdough bread (sliced 1/2-inch thick)
- Fresh ground pepper, to taste
- Additional chopped parsley for garnish
Instructions
- Roast the Tomatoes: Preheat your oven to 375 degrees F and prepare a 2-quart baking dish. Place the sliced garlic pieces and thyme sprigs evenly on the bottom of the dish. Add the cherry tomatoes on top, then drizzle with extra virgin olive oil and toss to coat. Sprinkle with kosher salt. Roast for 15-20 minutes, stirring halfway through, until tomatoes wrinkle and some burst.
- Cool and Reserve Oil: Remove tomatoes from oven and let cool to room temperature. Spoon some of the flavorful tomato-olive oil mixture into a small bowl for later use in seasoning the avocado and bread.
- Toast the Bread: Toast the slices of rustic or sourdough bread until light brown. Brush each slice with the reserved tomato olive oil mixture to add extra flavor.
- Prepare the Avocado Mixture: Halve and pit the avocados, scooping the flesh into a large mixing bowl. Add chopped parsley, fresh lemon juice, 1/2 teaspoon kosher salt, and 2 teaspoons of the roasted tomato olive oil. Mash gently with a fork, leaving some chunks for texture. Taste and adjust seasoning with more salt and olive oil if desired.
- Assemble the Avocado Toast: Spread a generous layer of the avocado mixture on each slice of toasted bread. Top with 6-8 roasted cherry tomatoes per slice. Drizzle with additional tomato olive oil, sprinkle with fresh parsley, and season with freshly ground pepper to taste.
- Store Leftover Avocado Mixture: Place any leftover avocado mixture in a round storage container. Press down firmly to remove air gaps, smooth the surface, and gently pour about 1/4 inch of water over the top to prevent browning. When ready to serve, pour off the water and stir gently.
Notes
- Using the reserved tomato olive oil to brush the bread adds extra flavor and moisture.
- Leaving some avocado chunks while mashing adds lovely texture to the spread.
- Placing a thin layer of water over stored avocado mixture prevents oxidation and browning.
- You can substitute fresh basil for parsley for a different herbal note.
- For best flavor, use ripe Hass avocados and fresh cherry tomatoes.
