Tomato Toast with Avocado, Pickled Onions & Feta | Easy Summer Recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is more affordable and offers a creamy texture.

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber while white bread is often less expensive.

Preheat the griddle over medium heat.

Take a few cloves of garlic, smash them, peel them, and place them in foil with a couple tablespoons of olive oil.

Place the foil with garlic on the griddle and roast until tender, about 20 minutes.

Slice the beefsteak tomatoes fairly thick for the toast.

Mix in an heirloom yellow tomato with the beefsteak tomatoes.

Slice the avocados using a spreader to avoid cutting yourself, then put the pit back in to prevent oxidation.

Slice the sourdough bread fairly thick to achieve a crunchy outside and soft inside.

After 20 minutes, check the garlic; it should be softened.

Make roasted garlic mayo by mincing the roasted garlic and mixing it with 1/2 cup of Duke's mayonnaise.

Toast the sourdough bread in about 4 tablespoons of butter over low heat until golden brown, flipping to toast both sides.

Spread the roasted garlic mayo on the toasted bread.

Spread the avocado on top of the mayo.

Add a layer of butter lettuce on top of the avocado.

Layer the sliced tomatoes on top of the lettuce, seasoning with salt.

Add pickled red onions on top of the tomatoes for acidity.

Top with crumbled feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens