Reynaldo’s Cocina 📍
Avocado Toast with Sun Dried Tomato
Simple homemade avocado toast topped with sun dried tomatoes, flaky salt, and everything bagel style flavor.
Ingredients
Toast
- 4 thick slices sourdough bread
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
Avocado Spread
- 3 ripe avocados
- Juice of 1/2 lemon
- Salt to taste
- Black pepper to taste
Toppings
- Sun dried tomatoes sliced
- Fresh cracked black pepper
- Red pepper flakes optional
- Microgreens optional
- Flaky salt
- Extra drizzle olive oil
Equipment
- - Medium skillet or sauté pan
- Cutting board
- Sharp knife
- Mixing bowl
- Fork
- Measuring spoons
- Spoon
- - Serving plate
Method
- Slice the sun dried tomatoes and prepare any optional garnishes.
- Add avocados to a mixing bowl.
- Add lemon juice, salt, and black pepper.
- Mash with a fork until combined while leaving some texture.
- Taste and adjust seasoning if needed.
- Heat a medium skillet over medium heat.
- Add olive oil and butter.
- Allow the butter to melt completely and swirl to combine.
- Place the sourdough bread into the skillet.
- Toast for 2 to 3 minutes per side until golden brown with a crispy exterior and buttery edges.
- Remove from the skillet.
- Spread the avocado mixture generously over the warm toast.
- Use the back of a spoon to create texture.
- Arrange the sun dried tomatoes evenly over the avocado.
- Finish with fresh cracked black pepper and flaky salt.
- Add red pepper flakes and microgreens if desired.
- Drizzle lightly with extra virgin olive oil.
- Serve immediately.
Notes
• Toasting sourdough with both olive oil and butter creates richer flavor and better texture than dry toasting.
• Leave some texture in the avocado instead of mashing it completely smooth.
• Add the avocado while the bread is warm rather than hot for the best consistency.
• Sun dried tomatoes provide concentrated flavor, so a little goes a long way.
• Finish with flaky salt just before serving for the best texture and flavor.
