Avocado, Feta, and Mint on Sourdough Toast

By • July 13, 2014 • 4 Comments

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Author Notes: On a recent trip to Australia, I was delighted to discover that smashed avocado on toast is standard breakfast fare there. This recipe was inspired by my favorite version of this dish, which I encountered at a sidewalk cafe in Sydney. It also makes a great base for fried eggs!Food in Durham

Food52 Review: Yum. You can't really go wrong here. All of these things are delicious, especially when put together. It's straightforward, delicious, and only takes 5 minutes. Use a large avocado since a little one wouldn't be enough for 4 slices of bread. All in all, an easy and tasty recipe!Stephanie Bourgeois

Serves 2

  • 1 ripe avocado
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 cup crumbled feta
  • 4 slices crusty sourdough bread
  1. Use a fork to smash the avocado to a chunky paste. Add lemon, mint, and salt and mix until evenly distributed.
  2. Gently stir in feta, then add additional salt and pepper to taste.
  3. Toast bread and spread avocado mixture on the warm toast. Enjoy!
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Tags: avocado, feta, mint, toast

Comments (4) Questions (0)

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Stringio

5 months ago Kari L. Jaquith

Made it we found the amount of lemon juice to be a bit much. I added extra feta and chili pepper flakes...delicious went great with the 100 degree day!

Stringio

5 months ago Kari L. Jaquith

Going to make this tonight, but leave out the mint, add chili flakes and top with grape tomato halves and extra feta!

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5 months ago Cindy Leung

I don't like mint either. I prefer to "lightly" mash the avocado for a more chunkier texture. Once I spread the avocado on toast, I put halved grape tomatoes on top, add a little more feta, drizzle virgin olive oil and for a little kick I sprinkle red pepper chili flakes. Delish!

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5 months ago kimikoftokyo

um...I want to say that this is very good. Minus the mint I hate mint I tried it didnt work. But salt , sea salt pepper, onions very good. I have some made in a container. Who knew this was a recipe. lol I use the big avocados I forget their names. Not the hass. Its more creamer, and spreadable I may add