Grilled Tomato Avocado Toast

Serves 2 · 12 min prep · 10 min cook

Ingredients

• 2 slices thick-sliced sourdough bread
• 1 large ripe avocados
• 2 medium ripe late-season tomatoes
• 8 fresh basil leaves
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 garlic clove
• 1/2 cup seedless grapes

Instructions

1. 1Heat a grill pan or cast-iron skillet over medium-high until very hot, about 3 minutes. Brush both sides of the sourdough lightly with olive oil.
2. 2Grill the bread 2 to 3 minutes per side until deep golden with clear grill marks and a crisp exterior. Rub the hot toast lightly with the cut side of the garlic clove while still warm.
3. 3Halve the tomatoes crosswise. Place cut-side down on the same hot grill pan and sear 2 to 3 minutes until charred in spots and just starting to soften; flip briefly for 30 seconds if you want light color on the skin side.
4. 4Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash roughly with lemon juice, salt, and black pepper, leaving some chunks for texture.
5. 5Spread the mashed avocado thickly over each slice of grilled toast, reaching the edges.
6. 6Slice or roughly chop the grilled tomatoes and arrange them over the avocado so their juices soak into the toast. Tear the basil leaves and scatter on top.
7. 7Halve the grapes and tuck a few the tomatoes for sweet-tart pops. Finish with flaky salt, remaining black pepper, and red pepper flakes.
8. 8Drizzle a little extra olive oil over each toast and serve right away while the bread is still crisp and the tomatoes are warm.