If you enjoy avocado toast, you'll love this easy version with toasted sourdough bread, lemony smashed avocado, and sweet cherry tomatoes. Try it for breakfast, a light lunch, or a snack anytime of day.
I remember the first time I saw restaurants serving avocado toast, I couldn't get enough of it. But then I realized how easy and economical it is to make at home, my own way. If you're a fan of both avocados and tomatoes, this is the recipe for you.
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Why you'll love this recipe
- You can make it in 5 minutes and customize it to suit your tastes.
- It's full of flavor yet only requires 5 ingredients that are easy to find year round.
- You can enjoy it anytime of day.
Ingredients
Sourdough bread: I recommend vegan gluten-free sourdough from Bread SRSLY in San Francisco. You can order it online, slice it, and store it in your freezer for months. Even those who aren't gluten-free love this bread. Use code veggiessavetheday for free shipping on your first order.
How to choose a ripe avocado
There's nothing more disappointing than slicing into an avocado and finding a mushy brown mess on the inside. While I can't guarantee this method will work 100% of the time, I've found that it's best to choose avocados that have a little piece of the stem still attached. If the stem is missing, don't buy it.
If you can't easily pull out the little stem, the avocado isn't ripe yet. I prefer to purchase avocados in this unripe state and let them ripen on my counter for a day or two.
If the stem comes out with no resistance, check the color of the small circle under the stem:
Brown: the avocado is mostly likely overripe.
Light yellow: it's not quite ripe yet.
Bright green: your avocado is ripe and ready to go.
Optional toppings
- Balsamic vinegar or glaze
- Crushed red pepper flakes
- Spice blends such as Za'atar, Herbes de Provence, or Italian Seasoning
- Nutritional yeast
- Fresh herbs such as basil, oregano, chives, parsley, or cilantro
- Vegan cheese such as mozzarella-style or feta-style
- Olives
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Instructions
- While the bread is toasting, slice open the avocado lengthwise and remove the pit. Scoop out the flesh with a spoon and place in a small mixing bowl.
- Add a squeeze of lemon and sprinkle of salt, then coarsely mash the avocado with a fork.
- Use the fork to spread the avocado mixture on the slices of toast.
- Top with halved cherry or grape tomatoes.
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Serving suggestions
- Make it Caprese-style with fresh basil leaves, vegan mozzarella-style cheese, and Balsamic vinegar or glaze.
- Try it Greek-style with fresh or dried oregano and sliced Kalamata olives.
- Top it with Tofu Scramble or VeganEgg and eat it with a knife and fork.
Storing
Avocado toast is best enjoyed right away. However, if you have leftover smashed avocado, you can store it using this simple method:
1. In a bowl with a tight-fitting lid, pat down the avocado mixture with a spoon to remove any air bubbles.
2. Drizzle about ½ an inch of lukewarm water on top.
3. Put the lid on and refrigerate for up to 3 days.
4. When ready to eat, pour off the water from the top.
5. Stir well and enjoy on freshly toasted bread.
FAQ
Bread can be toasted in an oven or in a skillet on the stove. Flip the slices over when the first sides have browned. Or you can toast bread in an air fryer at 400F for about 4 to 5 minutes, flipping half way through.
Place the avocado in a brown paper bag with an apple or banana (or both). Fold over to close the bag, and leave it on your kitchen counter. The naturally occurring gases from the apple or banana will speed up the ripening process.
Store the leftover avocado cut-side down in a bowl of lukewarm water. Cover with a lid and place in the refrigerator for up to 2 days.
More avocado recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Quick Cherry Tomato Avocado Toast
Equipment
Ingredients
- 2 slices sourdough bread, (gluten-free, if necessary) or whole grain bread
- 1 avocado, ripe
- 1-2 squeezes fresh lemon, (to taste)
- salt, to taste
- 8 cherry tomatoes, (or grape tomatoes) halved
Instructions
- Toast the bread in a toaster oven, oven, or on a grill pan or skillet on the stove until desired level of toastiness.
- Meanwhile, slice open the avocado lengthwise and remove the pit. Scoop out the flesh with a spoon and place in a small mixing bowl. (Discard the pit and skin.)
- Add a squeeze of lemon and sprinkle of salt, then coarsely mash the avocado with a fork. Taste and add more lemon juice and salt, if needed.
- Use the fork to spread the avocado mixture on the slices of toast.
- Top with cherry tomato halves and serve immediately. (See Notes below for optional ingredient additions and serving suggestions.)
Notes
- Balsamic vinegar or glaze
- Crushed red pepper flakes
- Spice blends such as Za'atar, Herbes de Provence, or Italian Seasoning
- Nutritional yeast
- Fresh herbs such as basil, oregano, chives, parsley, or cilantro
- Vegan cheese such as mozzarella-style or feta-style
- Olives
- Make it Caprese-style with fresh basil, vegan mozz, and Balsamic vinegar or glaze.
- Try it Greek-style with fresh or dried oregano and sliced Kalamata olives.
- Top it with Tofu Scramble or VeganEgg and eat it with a knife and fork.
- In a bowl with a tight-fitting lid, pat down the avocado mixture with a spoon to remove any air bubbles.
- Drizzle about ½ an inch of lukewarm water on top.
- Put the lid on and refrigerate for up to 3 days.
- When ready to eat, pour off the water from the top.
- Stir well and enjoy on freshly toasted bread.
Nutrition
Nutritional information is an estimation only.
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