Avocado Toast with Tomato and Basil

By Jaymi Heimbuch
December 1, 2015, 12:51 p.m.
Avocado toast topped with chopped tomatoes and basil.
Avocado toast topped with chopped tomatoes and basil. (Photo: Jaymi Heimbuch)

About This Dish

This recipe celebrates the joy of putting together a small handful of high quality ingredients to turn a simple snack into a stand-out. Be sure to select nicely ripened tomatoes and avocados so you maximize all of the flavors. Selecting fresh basil and a nice, high-quality olive oil will also take this treat to the next level. This recipe works equally well as an appetizer, served on bite-size crostini, or as a satisfying and healthy lunch when served on a thicker slice of baguette.

Prep Time
Total Time
Makes lunch for 2, or appetizers for 6
  1. Bread knife
  2. Kitchen knife
  3. Cutting board
  4. Mixing bowl
  5. Wooden spoon
  1. 1 French baguette
  2. 2 ripe Hass avocados, pitted and sliced
  3. 1 package microgreens (your choice of type)
  4. 1 lemon
  5. 2 ripe tomatoes, chopped
  6. 6 leaves of fresh basil, chopped
  7. 2 tablespoons extra virgin olive oil
  8. coarse sea salt
Cooking Directions
  1. Cut the baguette on a diagonal into about 1-inch thick slices. Or, if you're making appetizers on crostini, slice the baguette into thin rounds. Lightly brush olive oil (about 1 tablespoon) over the top of each slice. Toast the slices a toaster or oven.
  2. In a mixing bowl, combine the chopped tomatoes, chopped basil and microgreens with the remaining olive oil (about 1 tablespoon). Toss to coat.
  3. Top the toasts with a heaping spoonful of the salad mixture. Give a little squeeze of the lemon over each slice — just enough to add some zing — and finish the slices with a tiny sprinkle of coarse sea salt.
  4. Serve and enjoy!