Avocado and Tomato Toast – 2 Ways: Fresh or Roasted

Fresh, creamy, and so simple - avocado and tomato toast is the kind of recipe you’ll make again and again.

Course Breakfast, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Servings toasts

Calories 248kcal

Author Adina

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.

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.