Avocado toast has seriously become one of my favorite easy breakfast meals. I love to sprinkle microgreens or arugula on top, for an extra dose healthy veg.
I tend to use homemade sourdough bread with this, but you can use any nice loaf bread (Italian, French, Country)… just not sandwich bread because I don’t think it would hold up well for this dish.
The first time I had avocado toast with roasted tomatoes and pickled onions came from my dear friend (and master delicious healthy chef), Shauna. I was hooked! Her version is probably a little different, because I think she mashes and heats the avocado, doesn’t use microgreens, and I’m not sure how she makes her pickled shallots or red onion.
I never understood avocado toast until that moment Shauna made it for me. Why? Smashing avocado on toasted bread just didn’t seem like it would have much pizazz… but with the aromatics in this one–garlic, shallots, the vinegar punch–it’s a whole separate ball game. This one is nothing but flavor stacked upon flavor, and it’s quite delicious (and easy to make too).
Occasionally I also like to pop a medium-fried egg on top for added protein, but you can make yours any way that you want to. Want to skip the pickled shallots and top with Everything Bagel seasoning instead…? PERFECT! Smoked salmon with capers–YOU BETCHA! I’m sure this recipe can be delicious multiple ways.
Avocado Toast with Roasted Garlic Tomatoes and Pickled Shallots
TIME:
30 min
|
SERVINGS:
2-3
HARVEST:
Shallots, Cherry Tomatoes, Garlic, Microgreens or Arugula, Basil
| INGREDIENTS |
|---|
| Loaf bread (I like sourdough for this, but use any kind except sandwich bread) |
| 1 Tbsp. olive oil |
| 1-2 cups cherry tomatoes |
| 1-2 cloves garlic, minced |
| 2 shallots |
| Red wine vinegar (to cover shallots) |
| 1 Tbsp. sugar |
| 1 avocado, sliced |
| Salt and pepper, or other spices |
| Microgreens (basil or arugula would be perfect) or Arugula |
DIRECTIONS:
- Preheat oven to 350F degrees.
- In an oven-safe pan, add oil, garlic, and tomatoes. Bake at 350F until they look wilted and start to pop open.
- Chop off the end and peel the outer casing of the shallot or red onion (compost). Slice the shallot (or red onion) thinly into rings. In a glass jar or bowl, add sliced shallots, sugar, vinegar, and a pinch of salt. Shake well and allow to sit at least 20 minutes.
- Cut avocado in half and remove the pit by popping your knife into it and pulling it out. Slice the halves in half so you have four quarters (this makes peeling them so easy), and remove the skins. Place avocado flat side down and slice thinly with a knife.
- Slice your bread into 1/4-inch slices and toast in the oven (for a large group) or in a toaster oven. If you put them in the oven you may want to butter or spread a little olive oil on them. Toast until brown, but not overdone and tough–you want a golden crispy texture.
- Start assembling the avocado toasts, putting down the toast first and topping with roasted-garlic tomatoes, avocado slices, pickled shallots or red onion, and top with microgreens or arugula. If desired, sprinkle salt and pepper or other seasonings of your choosing (Italian seasoning, Everything But the Bagel, Slap Ya Mama, Cayenne pepper, etc).
ADDITIONS OR SUBSTITUTIONS:
- Pop a medium-fried egg on top for added protein
- Top with Everything But The Bagel seasoning
- Try smoked salmon with capers on top
- Swap microgreens for fresh arugula or basil
- Drizzle with pesto
- Sprinkle with feta or goat cheese
- Schmear with chèvre, ricotta, or hummus
