Avocado Toasts With Heirloom Tomatoes Recipe 45 Food

AVOCADO TOASTS

Steps:

• Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
• Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

AVOCADO TOASTS WITH HEIRLOOM TOMATOES RECIPE - (4/5)

Steps:

• To a small bowl, add the sliced red onion and red wine vinegar. Set aside to macerate for 5 minutes To a medium bowl, add the chopped heirloom tomatoes, halved cherry tomatoes, torn herbs, sea salt, 1/2 cup extra virgin olive oil and macerated red onion plus 2 tablespoons of the red wine vinegar macerating liquid. Stir to combine and set aside to marinate for 15 minutes. Into a toaster, such as the KitchenAid® Pro Line® Series 2-Slice Automatic Toaster, add the bread slices. Once they are golden-brown, use a pastry brush to lightly coat the bread with the remaining 2 tablespoons extra-virgin olive oil and rub with halved garlic clove. On each piece of toast, place an avocado quarter. Use a fork to smash the avocado onto the toast. Season with a pinch of salt and place the toast onto the plates. To the bowl with the tomato mixture, add the, sliced cucumber. Stir to combine, then spoon some of the tomato salad over each toast. Sprinkle with the freshly ground pepper. Drizzle with the:Crème fraîche or yogurt, if using. Serve and enjoy!

JAMMY TOMATO TOAST WITH EGGS AND AVOCADO

Steps:

• Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
• Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
• Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
• For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.

TOMATO-AVOCADO TOASTS

Steps:

• Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.
• Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.

HEIRLOOM TOMATO AND AVOCADO TOASTS

Steps:

• mash avocado onto toast. season with salt, then top with a thick slice of tomato. season with salt, pepper and evoo.

CLASSIC AVOCADO TOAST

Steps:

• Spread toast with olive oil; top with avocado slices. If desired, mash avocado slightly and drizzle with additional oil. Sprinkle with salt.