Menu

  • Avocado Toast with Herby Bean Salad, Roasted Tomatoes and Feta

    Ingredients

    Yield: 6 Portions

    • Ingredients
      Amount
    • Red onion, very thinly sliced, approximately ¼ onion
      1 oz.
    • Garlic clove, finely minced
      1 ea.
    • Rice vinegar, seasoned
      2 Tbsp.
    • Salt
      to taste
    • Pepper
      to taste

    Yield: 6 Portions

    • Ingredients
      Amount
    • Cherry tomatoes
      1 cup
    • Olive oil
      2 Tbsp.
    • Salt
      to taste
    • Pepper
      to taste

    • Ingredients
      Amount
    • Beans, canned, an assortment, rinsed, and drained
      2 1/2 cup
    • Extra virgin olive oil
      2 Tbsp.
    • Lemon juice
      1 Tbsp.
    • Salt
      to taste
    • Black pepper

    • Ingredients
      Amount
    • Herb leaves, mixed, such as dill, basil, flat leaf parsley, chervil, chives
      1 cup
    • Feta cheese, crumbled
      1/2 cup
    • Salt
      to taste
    • Aleppo pepper
      to taste

    • Ingredients
      Amount
    • Levain bread, slices, large or rustic bread
      6 ea.
    • Olive oil for brushing
      as needed
    • Avocado, peeled, pitted
      3 ea.

    Method

    1. Place the red onion and garlic in the seasoned rice vinegar and set aside for 15 minutes.
    2. Cut the cherry tomatoes in half lengthwise and toss with 2 tablespoons olive oil, salt and pepper.
    3. Preheat a non-stick pan over high heat. When very hot, toss in the tomatoes and allow them to sit for a few minutes. Toss as they begin to char and remove from the pan when they begin to collapse and have some charred edges. Set aside.
    4. Combine the drained mixed beans with the onion, garlic and all the juices in the bowl. Add 2 tablespoons olive oil, and lemon juice. This bean salad can be made several days in advance and refrigerated. It actually tastes better if made at least 1 hour before using.

    To Serve:

    1. Gently fold in the mixed herb, charred tomatoes and feta cheese. Season to taste with salt and Aleppo pepper.
    2. Brush the slices of bread with olive oil and toast under a broiler, or grill in a grill pan on both sides.
    3. Crush ½ an avocado directly on each slice of toast.
    4. Spoon ⅙ of the bean salad on top of the avocado, sprinkling with more feta if desired.
    5. Serve immediately.
     Recipe by Chef Barbara Alexander