Avocado Toast with Grilled Tomatoes and Capers
Servings
2Serving size
1 slice bread with toppingsThis recipe can easily be multiplied but does not make good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 4 ounce Grape or cherry tomatoes |
| 1 Large Shallots, raw (thinly sliced) |
| 1 medium Avocados, raw |
| 1/16 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 lemon yields Lemon juice |
| 2 Tbsp., drained Capers |
| 2 slice Whole wheat bread (or gluten-free whole grain bread) |
| 4 leaves Fresh basil (chiffonade) |
Instructions
When the oven is hot add the oil to the pan and swirl to coat.
Add the tomatoes and shallots and toss to coat well and return the pan to the oven.
Roast the tomatoes and shallots for about 10 to 12 minutes. Toss about every 3 to 4 minutes.
While the tomatoes and shallots are roasting mash the avocado in a small bowl.
Add the salt, pepper and lemon juice and fold together.
After the tomatoes and shallots have roasted about 10 to 12 minutes add the capers.
Toss and return the pan to the oven for 4 to 5 minutes.
Toast the bread and then spread the avocado mixture on top.
Top with the roasted shallot, caper, and tomato mixture, then the basil.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love this version of avocado toast. The sweet and umami flavor from the tomatoes and shallots goes great with the sharp, vinegary capers and sweet basil. All of that is pulled together by the creamy avocado and herbaceous basil.
The great thing is that the tartness of the capers and lemon juice along with the other rich flavors helps reduce the amount of added salt you need to make the dish really delicious and balanced.