Tomato Avocado Toast is the perfect blend of crunch, creamy and summer flavor.
Finally: tomato season is in full swing. A bit later this season because of all that rain we have been receiving here in the midwest. Though the crop came ripe later than I can ever remember, it has been prolific.
My counter is covered with all shapes and sizes of the beautiful thing that are the tomato, and I want to use them on everything.
Besides simple summer salads & no-cook sauces, toast is my favorite way to eat tomatoes this time of year. They don’t need much but a good crusty bread toasted to perfection and topped with a ripe mashed avocado, cilantro, sea salt, and pepper. Makes for a simple breakfast or afternoon snack.
Though I have loads of delicious beefsteak, Brandywine, and early girl tomatoes, my favorite remain the cherry tomatoes. Their size, sweetness, and abundance make me happy.
My plant is producing so many cherry tomatoes, I had to recruit Jacob my youngest to help with the picking. Yes, complaints were registered that his help was needed. Then to add insult to the whole procedure, I had him pose while holding tomatoes. The trials of a mother who is a food blogger. He was worried about his dirty fingers, and I assured him it would add character to the photo. Was I right?
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
- 2 slices crusty bread, toasted
- 1 avocado, seeded, peeled and mashed
- 2 tablespoon fresh cilantro, chopped
- 1 tablespoon extra virgin olive oil, divided
- sea salt
- ground black pepper
- 6 cerry tomatoes or 1 large tomato, sliced
- In bowl add mashed avocado, cilantro, and 1 teaspoon olive oil, stir to combine.
- Slater avocado on toasted bread.
- Layer tomatoes over top
- Sprinkle with salt and pepper.