Avocado Toast Recipe
cherry tomatoes, pickled red onions
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Ingredients
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Avocado topping
Bread
Cherry tomatoes & garnish
Pickled red onions (quick)
Optional finishing
Method
Pickled red onions (quick)
- 1
Make quick pickles
Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine apple cider vinegar, water, sugar, and kosher salt and bring just to a simmer so sugar and salt dissolve (about 1–2 minutes). Pour hot pickling liquid over onions, press down so they are submerged, let cool to room temperature (about 15 minutes). You can use immediately or refrigerate for up to 2 weeks. Stir or shake the jar before using.
Avocado topping
- 2
Prep avocado mix
Halve, pit, and scoop avocado into a bowl. Mash with a fork until slightly chunky (or smooth if preferred). Add lemon juice, olive oil, sea salt, black pepper, and red pepper flakes. Taste and adjust seasoning. Keep covered with plastic wrap pressed directly on surface if not using immediately to prevent browning.
Bread
- 3
Cherry tomatoes & garnish
- 4
Prepare tomatoes
Halve the cherry tomatoes and toss them with a pinch of flaky sea salt and a tiny drizzle of olive oil (use from avocado oil if desired). Slice basil into thin ribbons (chiffonade).
- 5
Assemble
Spread about 3/8 cup (roughly 2–3 heaping tablespoons) of the mashed avocado mixture onto each slice of toasted bread. Top each with a spoonful of halved cherry tomatoes, a few tablespoons of quick pickled red onions, and a sprinkle of basil. Add optional crumbled feta or goat cheese and microgreens if using. Finish with a light sprinkle of flaky sea salt and an extra crack of black pepper or a drizzle of olive oil.
