Avocado Toast with Tomato

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Elevate your breakfast and brunch game with this tasty avocado toast with sweet roasted cherry tomatoes. And the olive oil that the tomatoes are roasted is flavored with garlic and the tomato juice and becomes pure gold in terms of flavor.

Prep Time40

Cook Time20

Cooling Time45

Total Time1 45

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 586kcal

Author: Cheryl Norris

Ingredients

Roasted Tomatoes

1-1/2 pints (640 grams) cherry tomatoes
2 cloves garlic
6 sprigs thyme
5 tablespoons (65 grams) extra virgin olive oil
3/4 teaspoon kosher salt

Avocado Toast

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 queezed lemon juice
5 tablespoons oil reserved from the roasted tomatoes
1-1/2 teaspoons kosher salt
4 slices rustic bread or sourdough bread sliced 1/2-inch thick

Instructions

Roasted Tomatoes

For roasting the tomatoes use a 2-quart baking dish. Preheat the oven to 375 degrees F.
Wash the cherry tomatoes. Slice each clove of garlic into 3 pieces and scatter them on the bottom of the baking dish. Arrange the sprigs of thyme across the bottom the pan.
Place the cherry tomatoes in the baking dish on top of the garlic and thyme. Spoon the extra virgin olive oil over the tomatoes. Use your hands or a large spoon to toss the tomatoes and make sure they are coated with the olive oil. Sprinkle the kosher salt over the tomatoes.
Roast the tomatoes for 15-20 minutes or until they start to appear wrinkled and some of them have burst open. At the half-way mark (about 8 minutes) stir the tomatoes with large spoon to ensure even cooking.
Remove the baking dish from the oven and let the tomatoes cool until they are room temperature. When the tomatoes have cooled spoon some of the liquid (the tomato olive oil mixture) into a small bowl. This olive oil is fragrant with garlic and thyme and will be used to season the avocado mixture.
Toast the four slices of bread until light brown. Brush each slice with some of the reserved tomato olive oil mixture.

Smashed Avocado

Halve and pit the avocados. Scoop the flesh into a large mixing bowl. Use a large mixing bowl to ensure you have room to mix together the ingredients without knocking anything out the bowl.
Add the chopped parsley, 2 teaspoons of lemon juice,1/2 teaspoon kosher salt, and 2 teaspoons of the roasted tomato olive oil. Mash the ingredients together using a fork and make sure to leave some large chunks. Taste the mixture add more salt and roasted tomato olive oil to taste.

Assemble the Tomato Avocado Toast

Spread some of the avocado on each slice of toast. Arrange 6-8 tomatoes on top of each slice of toast. Drizzle some of the tomato olive oil on top. Sprinkle the parsley on top. Season with fresh ground pepper.

Storing the Avocado Mixture

This is a tip that I learned from a friend who absolutely loves avocados. Place the leftover avocado mixture in a round storage container with a lid. Use the back of a teaspoon to push it down into the container so there are no air gaps on the bottom or sides. Smooth the top so it smooth and flat as possible. Now gently pour a little water on top so it is no more than a 1/4-inch high.
The water acts as a barrier between the avocado and the air and it won't turn brown. When ready to serve the avocado mixture pour the water off. A little bit of the avocado mixture will float to the top and also be poured off, but not much.

Notes

Tips for Buying Ripe Avocados

- Feel: A ripe avocado will feel firm, but will yield to gentle pressure. It will be lightly soft, but not mushy.

- Color: A ripe avocado will usually be very dark green. If it's bright green and very hard, it's under ripe. If it looks black and mushy, it's past its prime. It's okay to buy the under ripe if it will be 2 or 3 days before you make this recipe.

- Stem: If the stem comes away easily and you find green or yellow underneath, the avocado is ripe and ready to eat. If the stem is fussy and won't come off, it's likely not ripe.

Nutrition