Avocado Toast with Burst Tomatoes and Blue Cheese
 
 
Ingredients
  • ½ of a small white onion, peeled and thinly sliced
  • ¼ cup white wine vinegar
  • Tablespoons olive oil
  • 1 pound cherry tomatoes
  • 2 garlic cloves, minced
  • ¼ teaspoon fine sea salt
  • Dash red pepper flakes
  • 1 large (or 2 smaller, as I used) ripe avocados, sliced in half and pit removed
  • Toasted bread, for serving
  • 1 to 2 tablespoons crumbled blue cheese (I used a milder Danish blue)
Instructions
  1. In a shallow bowl, combine onion and vinegar and toss to combine. Let it marinate, tossing every few minutes, while you prepare the rest of the toasts. (Note: you will have leftover onions, they’ll keep in the fridge for several days, and make a great topping for sandwiches, grilled steak, or future batches of this toast!)
  2. Heat olive oil in a large skillet over medium heat. Add tomatoes, garlic, salt, and red pepper flakes and cook, stirring often, until tomatoes burst and begin to release their juices, about 8 minutes. Season to taste with salt.
  3. Scoop the avocado out of its skin, and smash onto the toast with a fork, spreading evenly over the entire surface of the toast. and top with tomato mixture. Sprinkle with crumbled blue cheese and the reserved marinated onions. Serve immediately.
Recipe by Allons-Eat! at https://www.allonseat.com/avocado-toast-with-burst-tomatoes-and-blue-cheese/