TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Herb Toasts with Avocado and Heirloom Tomatoes
| Herb Toasts with Avocado and Heirloom Tomatoes | Print |
Recipe By: Alice Morrow
Herb Toasts with Avocado and Heirloom Tomatoes
Ingredients
- ½ red onion, thinly sliced
- ½ c. red wine vinegar
- 2-3 ripe heirloom tomatoes (cored and cut into bite-size pieces-try to get a variety)
- 1 c. cherry or grape tomatoes, halved
- 1 c. of mixed fresh herbs (basil, mint, sage, cilantro, etc.—your choice), rough chop
- Sea salt
- ½ c. extra virgin olive oil, and extra for later
- 2 thick slices of day old good quality bread or small bread toasts
- 2 garlic cloves, peeled and halved
- 1 ripe avocado, pitted, peeled and quartered lengthwise (squeeze fresh lime juice over it to keep from turning brown)
- 1 cucumber, peeled and thinly sliced
- Fresh black pepper
- 3 T. crème fraiche or Greek yogurt
Instructions
- In a bowl, add the vinegar and red onion and let sit for 15-30 minutes.
- In another bowl, add the tomatoes, herbs, sea salt, ½ c. olive oil. Mix well.
- Add the drained red onions to the mixture plus 2-3 T. of the vinegar. Stir well, season to taste with salt and pepper. Set aside for 10-15 minutes.
- Toast the bread. Once they are golden, brush the sides with additional olive oil and rub the garlic halves over the bread.
- On each bread or toast, place some of the avocado and with a fork, mash it into the bread. Season with salt and pepper.
- Place the toast on a plate and spoon some of the tomato salad over the avocado.
- Sprinkle with more salt and pepper if needed.
- Drizzle with crème fraiche or yogurt.
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