How’s this for a non-knitting related blog post?
Last week in my newsletter when I released the Athenaeum Cowl, I talked about some of my goals for 2019. One of those goals was to share more about me in my personal life by sharing my monthly Loves. And this month one thing I am loving is my Tomato Avocado Toast recipe. This is inspired by a breakfast I hat at a lovely little bakery / cafe in Rhinebeck when I attended the Sheep and Wool festival last fall. Maybe it will become something you love, too!
Recipe: Tomato Avocado Toast
6-10 cherry tomatoes, quartered (halved if they’re quite small)
half of one ripe avocado
1 piece of bread, toasted so it’s no longer soft (I use a whole wheat Flaxseed bread but whatever you prefer will be fine)
1/8 tsp salt (plus more for sprinkling, optional)
1/8 tsp pepper
pinch of red chili flakes (optional)
2-3 tbsp basil-infused olive oil (if you don’t have an infused oil, just standard EVOO will be totally fine)
In a bowl, combine the quartered tomatoes, salt, pepper, chili flakes and oil. Use just enough oil to generously coat the tomatoes. Toss and set aside to marinate.
Toast your bread. As your bread toasts, scoop the fruit of the avocado into another bowl and mash with a fork. Or, to save on dishes, if the fruit is soft enough, mash in the skin.
Once the toast pops, place it on a plate and spread the avocado mash over the toast. I like to sprinkle the mashed avocado with a bit of coarse salt - you can do this to your taste.
Spoon the marinated tomatoes and excess oil on top of the mashed avocado.