Quick avocado and tomato toast - creamy avocado, juicy tomatoes, and crusty bread with basil and a touch of garlic. A simple breakfast, light lunch, or snack that tastes amazing.
Avocado and tomato toast is such an easy little meal, but it never feels boring. Ripe avocados, juicy tomatoes, and good bread - that's all you really need. You can keep it quick and light with fresh tomatoes, or make it a little more special with roasted ones. Both versions taste amazing!
Just like this Avocado and Turkey Sandwich, the Caesar Salad Sandwich, or the Spicy Tuna Sandwich.
Prep Time: 10 minutes | Cook Time: 10 minutes | Ingredients: 6 + olive oil, salt & pepper | Servings: 2 | Difficulty: Super easy
Recipe ingredients
Fresh or roasted tomatoes: Fresh tomatoes keep the toast juicy and refreshing, perfect for a quick breakfast or snack. Roasted tomatoes make it a little more special. Both work beautifully, so it's really up to you.
- I used cherry tomatoes and halved them. If yours are larger, quarter them so they're easy to eat once on the bread. Grape tomatoes work perfectly, too.
- You can make a batch of Roasted Tomatoes for Pasta and use some to make today's toasts.
Avocado: Ripe and creamy.
Bread: I usually use sourdough. Rustic artisan sourdough or a country bread works best, but whole-grain, multigrain, or a baguette will do - just make sure it's fresh and sturdy enough to hold the avocado and tomatoes. The Cottage Cheese Toast is made with the same kind of bread.
Other ingredients: Tasty olive oil, garlic, basil, and seasoning. I had some purple basil, too; it was very nice, but regular basil will do just fine.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make avocado and tomato toast?
If you are using fresh tomatoes, just halve or slice them and continue with the recipe.
Step #1: To roast the tomatoes, halve them and place them in a small roasting pan. Toss them with olive oil and a pinch of salt and pepper.
Step #2: Roast the tomatoes for 10-15 minutes, until they're slightly wrinkled and fragrant.
Step #3: Mash the avocado with lemon and seasoning in a small bowl.
Step #4: Toast the bread, spread it with avocado, pile the tomatoes on top, season well, drizzle with a little olive oil, and finish with a few fresh basil leaves.
Variations
- Drizzle with balsamic glaze.
- Top with a fried or poached egg for a more filling version.
- Top with crumbled feta or mozzarella slices. Check out this Ciabatta Sandwich, too.
Storage
Avocado: Best eaten immediately. If you have leftover mashed avocado, store it in an airtight container with a little lemon juice for up to a day.
Tomatoes: Fresh slices are best right away. Roasted tomatoes can be stored in the fridge for 2-3 days.
Toast: Best enjoyed right away - the bread will get soggy if stored with avocado and tomatoes.
What to serve with it?
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📖 Recipe
Avocado and Tomato Toast - 2 Ways: Fresh or Roasted
Equipment
- Small roasting dish
- Small bowl
Ingredients
- 10-15 cherry or grape tomatoes Note 1
- 1 tablespoon olive oil
- 2 large slices of bread Note 2
- 1 large avocado
- 1 tablespoon lemon juice or lime juice
- a pinch of red pepper flakes
- a pinch of sea salt and ground black pepper
- 1 garlic clove
- 1 teaspoon olive oil
Instructions
- Tomatoes: If using fresh tomatoes, halve them or slice them and continue with the recipe.10-15 cherry or grape tomatoes
- Roast the tomatoes: Preheat the oven to 400°F/ 200°C. Halve the tomatoes and place them in the roasting dish. Add the oil, salt, and pepper. Roast the tomatoes for 10-15 minutes until they are soft and slightly wrinkled. Remove them from the oven and let them cool while you toast the bread.1 tablespoon olive oil + a pinch of sea salt and ground black pepper
- Avocado: Mash it in a small bowl with lemon juice, red pepper flakes, salt, and pepper.1 large avocado + 1 tablespoon lemon juice + a pinch of red pepper flakes + a pinch of sea salt and ground black pepper
- Toast the bread in the toaster.2 large slices of bread
- Assemble the toast: Rub the bread slices with the garlic clove. Spread the mashed avocado on the bread slices. Pile the tomatoes on top, season lightly with salt and pepper, and drizzle the toasts with a little bit of olive oil.1 garlic clove + 1 teaspoon olive oil
- Serve the avocado and tomato toasts immediately.
Notes
- Tomatoes: I used cherry tomatoes and just halved them. If yours are larger, quarter them so they're easy to eat on the toast. Grape tomatoes work beautifully as well.
- Bread: I usually use sourdough with a chewy crust. A rustic artisan sourdough or country-style bread works well. If you don't have sourdough, a whole-grain, multigrain, or even a baguette will do - just make sure the bread is fresh and sturdy enough to hold the avocado and tomatoes.
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