Avocado Toast with Tomatoes Recipe

A piece of toast topped with mashed avocado and cherry tomatoes.

5 from 2 votes

Avocado Toast with Tomatoes Recipe

Creamy avocado and bright, juicy tomatoes make this toast irresistibly delicious. It's ready in just 20 minutes with simple pantry staples. Perfect for breakfast, lunch, or even a snack.

Prep Time10

Cook Time10

Total Time20

Course: Bread, Breakfast/Brunch, Lunch, Side Dish

Cuisine: American

Servings: servings

Calories: 397kcal

Author: Sharon Rigsby

Ingredients

2 ripe Hass avocados
4 slices sturdy thick rustic bread ex. sourdough or 12-grain
1 lime
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pint cherry tomatoes rinsed and cut in half
2 tablespoons olive oil
2 cloves garlic finely minced or grated
2 teaspoons balsamic vinegar
2 tablespoons unsalted butter
2 tablespoons goat cheese crumbled
1 tablespoon chopped fresh basil for garnish

Instructions

Rinse the avocados and dry them. Cut it in half lengthwise and remove the seeds. Scoop out the inner flesh of the avocados and place them in a medium-sized bowl along with the juice of one lime (may substitute lemon juice) and salt and pepper. Mash with a potato masher or a fork until everything is incorporated. You can either mash it smooth or leave it chunky. Set aside.
Add the olive oil and garlic to a small skillet over medium heat. Saute for a minute or so, until the garlic flavor infuses the oil. Stir often and watch carefully, do not let the garlic burn. Set aside to cool for a few minutes.
Place the tomatoes, balsamic vinegar, and garlic-infused oil into a medium bowl and mix thoroughly.
Melt the butter in a large skillet, and toast the bread over medium heat until golden brown on both sides.
To assemble, spread a quarter of the avocado mixture on each piece of toast. Top with a quarter of the tomato mixture and a quarter of the goat cheese crumbles. Garnish with the chopped basil and serve immediately. Enjoy!

Notes

Choose ripe avocados – They should be slightly soft when squeezed. If they’re too firm, let them ripen on the counter.

Don’t burn the garlic – Cook just until fragrant to avoid a bitter taste.

Toasting the bread—A crispy base prevents the toast from getting soggy too quickly. While you can toast the bread in the toaster or under the broiler, toasting it in a skillet with butter is part of what makes this recipe so good.

Storing leftovers – Avocado toast is best enjoyed fresh. However, you can store the tomato topping separately in the fridge for up to 2 days.

Reheating – Toast the bread again in a dry skillet or air fryer to crisp it up before adding the toppings.

Freezing – Not recommended, as avocados do not freeze well.

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