Avocado Toast with Tomato

It's brunch time! Avocado Toast with Tomato is a delicious brunch recipe and it's very customizable. With just a few small tweaks, you can have an entirely different toast. I've included the recipe below, as well as a few ideas for further variations!

If you're looking for other great brunch recipes, check out these Strawberry Waffles or these Sourdough Discard Cinnamon Rolls.

Ingredients

There are a few key ingredients you'll need to make Avocado Toast with Tomato. The ingredients really shine here, so make sure you're choosing good-quality, ripe ingredients!

• Ripe avocado: Even if the avocado is a little bit over-ripe, avocado toast is a great way to use it up!
• Tomato: I like to use smaller tomatoes, like tomato-on-the-vine or Roma tomatoes, as they fit on a piece of toast better. Of course, if you only have large Beefsteak tomatoes, those will work too! You can always slice them to fit better on your toast.
• Lemon juice: This helps give the avocado toast a bit of tang, but also keeps the avocado from turning brown once it's been mashed.
• Crusty bread: I like to use sourdough, but you could use any kind of bread here! They key is to use a thick slice of crusty bread that will hold up well once you mash your avocado on it. No one wants a floppy toast!
• Bacon: This is optional, but I think a wonderful additiona and you can use as much or as little as you like!
• Basil: A little goes a long way, but adding some fresh basil to garnish this toast is such a nice flavor.
• Flaky sea salt: You'll also need a little flaky sea salt (I like to use Maldon Salt for their extra-large flakes), black pepper and red pepper flakes to garnish.

See full recipe below for detailed directions.

Instructions

There are just a few simple steps and you'll be ready for brunching!

Toast your bread and let it cool slightly. Then use a fork to smash approximately half an avocado on the piece of toast and drizzle with lemon juice.

Slice your tomatoes and layer on top of the smashed avocado.

Sprinkle with shredded fresh basil, salt and pepper.

You can also top the avocado toast with crumbled bacon (on top of the tomatoes as well!).

Hint: You'll want to serve (or eat!) the avocado toast quickly. If you let it sit, the toast will start to get soft and soggy.

How to mash the avocado

I like to cut the avocado in half, remove the seed and skin, and then mash the avocado directly on the piece of toast with a fork. If you prefer, you can also mash the avocado in a bowl or on a plate, and then transfer it to the toast.

This is also a great way to use over-ripe avocados. They'll mash well and you won't even be able to tell if there were soft spots!

Variations

You can make so many delicious variations of this avocado toast, but below are a few of my favorites:

• Fried Egg Avocado Toast: Add a fried egg (or scrambled, if you prefer!) for some additional protein with this recipe.
• Avocado Toast with Everything Bagel Seasoning: Smash the avocado, drizzle with lemon juice, sprinkle with Everything Bagel Seasoning, flaky sea salt and pepper.
• Champagne and Dill Avocado Toast: Smash the avocado, and instead of lemon juice, give it a splash of champagne! It sounds crazy, but it's delicious and the acidic properties in the champagne work in a very similar way as the lemon juice. Garnish with a bit of fresh dill, flaky sea salt and pepper.
• Prosciutto Avocado Toast: Instead of topping with crumbled bacon, try baked prosciutto! Bake the prosciutto on a parchment paper-lined tray in the oven at 400 degrees (F) for 9-12 minutes. Let cool, then crumble.

Equipment

You only need a few things to make Avocado Toast with Tomato: a sharp knife, a cutting board, and a toaster (to make the toast!). You'll have brunch ready in no time!

Storage

Avocado Toast with Tomato is something that needs to be eaten fresh and isn't great to prep too long beforehand (or keep afterward). You want to eat it while everything is crisp and crunchy! If it sits too long, the toast will get soggy, and you'll lose some of the snap of the tomatoes and bacon.

If you want to make this in advance, I recommend prepping the ingredients individually, then assembling just before you're ready to eat (or serve).