Avocado Toast with Feta and Tomato & Jason's Hill Chenin Blanc
Serves: 2 | Prep Time: 10 minutes | Cook Time: 5 minutes
Ingredients:
- 2 ripe avocados
- 4 slices of bread (wholegrain, sourdough, or your choice)
- 1 cup cherry tomatoes, halved (or 2 medium tomatoes, diced)
- ½ cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 teaspoon lemon juice (optional: add zest for extra freshness)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley leaves, for garnish (optional)
- A pinch of chili flakes (optional, for a little heat)
Toast the Bread
- Lightly toast the bread slices until golden and crisp. You can use a toaster or a pan over medium heat with a drizzle of olive oil.
Prepare the Avocado
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
- Mash with a fork until creamy but still slightly chunky. Add lemon juice, salt, and pepper to taste.
Prepare the Tomatoes
- In a small bowl, toss the halved or diced tomatoes with a drizzle of olive oil, salt, and pepper.
- (You can also add a splash of balsamic vinegar for extra flavour.)
Assemble the Toasts
- Spread the mashed avocado evenly over each slice of toasted bread.
- Top with the cherry tomatoes and sprinkle generously with crumbled feta cheese.
Finish and Serve
- Drizzle a little olive oil over the top, sprinkle with chili flakes (if using), and garnish with fresh basil or parsley.
- Serve immediately while the toast is still crisp.
