Avocado Toast with Heirloom Tomato
The first time I fell in love with avocado toast was at a little breakfast cafe in Naples Florida. Each February I head to south Florida and spend a week with my Mother to celebrate her birthday. We’ve fallen into a predictable routine of getting up early and the driving to Lowdermilk beach. This lovely beach with it’s baby powder sand and gentle gulf waves is extremely popular. So getting there early to find a parking spot is a must. After we park the car we take a peaceful stroll to a nearby cafe where we load up on a delicious breakfast of avocado toast, Belgian waffles and my Mom’s request for extra crispy bacon. We then head back to the beach with satisfied tummies where we can take in the warm sunshine, salt air and gentle gulf waves. Not a bad way to spend time in South Florida.
It was several years ago that I found avocado toast on their menu. As I read the description I thought, wow two of my favorite things: fresh avocado and tangy sourdough bread! The version they served had a touch of fresh lemon juice, a drizzle of good olive oil and a sprinkle of sea salt. I mean…how easy is that. It goes with my philosophy around cooking. Fresh, high quality ingredients put together in a simple way produces delicious results.
I’ve made many versions of Avocado toast over the years, but today I was able to top mine with two slices of juicy red heirloom tomatoes. It’s the 1st day of September, so there are only a few weeks left to enjoy homegrown tomatoes…you can bet I’m eating what’s left from our garden each and every day until they fade away until next July.
The recipe is super simple…great quality ingredients, with contrasting textures from the crispy sourdough bread, the creamy mashed avocado and the sweet juicy tomatoes says summer to my mouth. Get creative and top your avocado toast with some of your favorite flavors. I enjoyed my toast with leftover fresh maine lobster from the night before. I LOVE leftovers.
Avocado Toast with Heirloom Tomato
Ingredients
- 2 large slices fresh sourdough bread toasted
- 1 large Hass avocado diced and smashed
- heirloom tomato sliced 1/4 inch thick
- 1/4 lemon juiced
- dash kosher sea salt
- drizzle extra virgin olive oil
Instructions
- Toast sourdough bread
- While toast is heating, cut half of an avocado into small cubes. Place in bowl. Drizzle with fresh lemon juice. Smash avocado cubes into a spread, making sure to leave some small chunks for texture.
- Slice your tomato into 1/4 inch rounds.
- Once bread is toasted. Place 1/2 the avocado mixture on each slice.
- Top with tomato.
- Sprinkle with sea salt.
- Drizzle with high quality olive oil.
Notes
- I routinely purchase Hass (the ones with bumpy, dark skin) avocados when they are very firm. I let them sit in a bowl on my counter until they give gently under pressure. If I'm not using them right away I will place them in the refrigerator that stops the ripening process and keeps them fresh for a couple of days.
- Be sure to slice your tomatoes fairly thin so that eating the toast doesn't end up with them sliding off and down your shirt.
