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Two slices of tomato avocado toast on a wooden serving board.
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Tomato Avocado Toast with Roasted Tomatoes and Feta

Tomato avocado toast with creamy lemony avocado, sweet roasted cherry tomatoes, feta and chives on crisp sourdough. Use fresh tomatoes for a 5-minute shortcut.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Diet: Vegetarian
Allergen: Dairy, Gluten
Servings: 2 servings
Calories: 401kcal
Author: Dannii Martin

Ingredients

For the tomatoes:

  • 10 Cherry tomatoes
  • 1 tablespoon of Olive oil
  • ⅛ teaspoon of Fine sea salt
  • ⅛ teaspoon of Ground black pepper

For the avocado:

  • 1 Avocado
  • 1 tablespoon of Lemon juice
  • ⅛ teaspoon of Fine sea salt
  • ¼ teaspoon of Ground black pepper

For the toast:

  • 2 Slice of Sourdough bread
  • 30 g of Light Feta crumbled
  • 2 tablespoon of Chives chopped
UK Metric Measures - US Customary Measures

Instructions

  • Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
  • Coat the tomatoes: Put 10 Cherry tomatoes on a baking tray, drizzle with the 1 tbsp of Olive oil and season with ⅛ tsp of Fine sea salt and ⅛ tsp of Ground black pepper. Roll them around so they are coated.
  • Roast the tomatoes: Roast for about 15 minutes, until softened and the skins are starting to split.
  • Season the avocado: While the tomatoes cook, scoop 1 Avocado into a bowl. Add 1 tbsp of Lemon juice, ⅛ tsp of Fine sea salt and ¼ tsp of Ground black pepper, then mash with a fork. I like to leave a little texture rather than making it completely smooth.
    • Taste it: This sounds obvious, but it is the difference between avocado toast that is fine and avocado toast you actually want to make again. Add a little more lemon or seasoning if it needs it.
  • Toast the bread: Toast 2 Slice of Sourdough bread until golden and crisp. Don't under-toast it. The tomatoes and avocado both contain plenty of moisture, so a good crisp piece of bread makes the finished toast much better.
  • Assemble: Spread the seasoned avocado over the hot toast.
    Add 30 g of Light Feta (crumbled) and the roasted tomatoes, then finish with 2 tbsp of Chives (chopped).
    I like to gently squash the roasted tomatoes with the back of a fork once they are on the toast. It releases a little of their juice and, importantly, stops round cherry tomatoes trying to escape every time you take a bite.
    Spoon over a little of the tomatoey olive oil left on the baking tray and serve immediately.

Notes

  • Use ripe avocado. It should give slightly when gently pressed.
  • Don’t skip seasoning. A little salt brings out the natural flavour of avocado and tomatoes.
  • Roast the tomatoes ahead of time. Roast a larger batch and keep in the fridge for quick toast toppings all week. I love adding them to salads and pasta too.
  • You can also cook the tomatoes in the air fryer to save some time. They will take about 7-8 minutes on the Air fry setting at 200°C/400°F.
  • Why not finish it off with a sprinkling of Homemade Everything Bagel Seasoning?

Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 39g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1110mg | Potassium: 282mg | Fiber: 4g | Sugar: 6g | Vitamin A: 551IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 3mg

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