Avocado Toasts with Heirloom Tomatoes from Julya Shin of Pizzaiolo in Oakland, CA | Sous Chef Series
Prep Time:
45 minutes
Cook Time:
5 minutes
Servings:
2 servings (plus leftover tomato salad)
Ingredients
  • Red onion, ¼ medium (thinly sliced)
  • Red wine vinegar, ½ cup
  • Ripe heirloom tomatoes, 2 medium (cored and cut into bite-size pieces)
  • Cherry or grape tomatoes, ¾ cup (preferably Sungold tomatoes; halved)
  • Mixed herbs (such as basil, cilantro and mint), 1 cup (roughly torn)
  • Sea salt, 1 teaspoon, plus extra for serving
  • Extra-virgin olive oil, ½ cup plus 2 tablespoons
  • Good quality day-old bread, 2 thick slices
  • Garlic clove, 1 (peeled and halved)
  • Ripe Hass avocado, ½ (pitted, quartered lengthwise and peeled)
  • Persian cucumber, 1 (peeled and sliced into ¼-inch rounds)
  • Freshly ground black pepper
Directions
  1. To a small bowl, add the: Sliced red onion Red wine vinegar Set aside to macerate for 5 minutes 2. To a medium bowl, add the: Chopped heirloom tomatoes Halved cherry tomatoes Torn herbs 1 teaspoon of the sea salt ½ cup of the extra-virgin olive oil Macerated red onion plus 2 tablespoons of the red wine vinegar macerating liquid Stir to combine and set aside to marinate for 15 minutes.
  2. Into a toaster, such as the KitchenAid® Pro Line® Series 2-Slice Automatic Toaster, add the: Bread slices Once they are golden-brown, use a pastry brush to lightly coat the bread with the: Remaining 2 tablespoons extra-virgin olive oil Then rub with the: Halved garlic clove On each piece of toast, place an: Avocado quarter Use a fork to smash the avocado onto the toast. Season with a: Pinch of sea salt Place the toasts onto the plates.
  3. To the bowl with the tomato mixture, add the: Sliced cucumber Stir to combine, then spoon some of the tomato salad over each toast. Sprinkle with the: Freshly ground black pepper Drizzle with the:Crème fraîche or yogurt, if using Serve.