Ingredients
Here’s what you’ll need to create this simple yet flavourful Avocado and Tomato Vegetarian Toast. The quality of your ingredients will really shine through here.
- Bread: 2 slices (approx. 1-inch thick) – A sturdy, flavourful bread works best. Sourdough offers a lovely tang, whole wheat adds nutty depth and fibre, while a good quality rustic white or rye bread provides a great base. Choose your favourite!
- Avocado: 1 large ripe Hass avocado – Look for an avocado that yields slightly to gentle pressure. Hass avocados are typically preferred for their creamy texture and rich flavour.
- Tomatoes: 1/2 cup cherry or grape tomatoes, halved or quartered – These small tomatoes provide bursts of sweetness and acidity. Alternatively, you can use one medium ripe tomato, diced.
- Lemon Juice: 1 teaspoon fresh lemon juice – This brightens the avocado flavour and helps prevent it from browning too quickly. Lime juice can also be substituted.
- Olive Oil: 1 teaspoon extra virgin olive oil (optional, for drizzling) – A drizzle at the end adds richness and flavour complexity. Use a good quality oil for the best taste.
- Salt: 1/4 teaspoon fine sea salt, or to taste – Essential for bringing out all the flavours. Adjust based on your preference and the saltiness of your bread.
- Black Pepper: 1/8 teaspoon freshly ground black pepper, or to taste – Freshly ground pepper offers a more potent and aromatic flavour compared to pre-ground.
- Red Pepper Flakes: Pinch (optional) – Adds a gentle warmth and kick. Adjust the amount based on your spice tolerance.
- Fresh Herbs: 1 tablespoon chopped fresh basil, parsley, or cilantro (optional, for garnish) – Fresh herbs add colour, freshness, and another layer of flavour.
Instructions
Follow these simple steps to assemble your delicious Avocado and Tomato Vegetarian Toast:
- Toast the Bread: Start by toasting your bread slices until they are golden brown and crisp. You can use a toaster, a toaster oven, grill pan on the stovetop, or even broil them lightly in the oven (watch carefully to prevent burning!). The goal is a sturdy base that won’t get soggy immediately. Once toasted, place them on your serving plates.
- Prepare the Avocado: While the bread is toasting, cut the avocado in half lengthwise around the pit. Gently twist the halves to separate them. Carefully remove the pit (you can strike it gently with a sharp knife and twist, or scoop it out with a spoon). Scoop the avocado flesh into a small bowl.
- Mash the Avocado: Add the fresh lemon juice, sea salt, and black pepper to the bowl with the avocado. Using a fork, mash the avocado to your desired consistency. Some prefer it completely smooth, while others like a chunkier texture. Avoid over-mashing into a paste; some texture is nice. Taste and adjust seasoning if needed.
- Spread the Avocado: Generously spread the mashed avocado mixture evenly over each slice of toasted bread, reaching close to the edges.
- Top with Tomatoes: Arrange the halved or quartered cherry/grape tomatoes (or diced medium tomato) over the avocado layer. Distribute them evenly for balanced flavour in every bite.
- Add Optional Finishes: If using, drizzle the extra virgin olive oil lightly over the tomatoes and avocado. Sprinkle with the optional red pepper flakes for a bit of heat, and garnish with your choice of chopped fresh herbs (basil, parsley, or cilantro work wonderfully).
- Serve Immediately: Avocado toast is best enjoyed fresh while the toast is still warm and crisp, and the avocado is vibrant green.
Nutrition
- Serving Size: one normal portion
- Calories: 350