Estate Comforts

Avocado Toasts with Roasted Tomato Mayonnaise and Manchego Cheese

Name: Avocado Toasts with Roasted Tomato Mayonnaise and Manchego Cheese
Total time: 45 min
Ingredients: 1 pound small, ripe plum tomatoes, about 8; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon black pepper; ½ teaspoon ground mustard; ½ teaspoon ground fennel; ½ cup mayonnaise; 1 small (hoagie-size) artisanal 5-grain loaf, cut into ½-inch slices; 1 medium ripe avocado, seed removed, peeled and sliced, about 1 cup; 4 ounces Manchego cheese, grated, about 1 cup

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The Strategy:

Elevate your avocado toast with a layer of smoky, roasted tomato mayonnaise infused with cumin, mustard, and fennel. Topped with sliced avocado and grated Manchego cheese, it is served on toasted artisanal bread. It is a stunning, texture-rich dish that makes for a sophisticated breakfast, brunch, or light lunch.

Serves: a crowd | Total Time: 45 minutes till it's ready

Ingredients

For the roasted tomato mayonnaise

1 pound small, ripe plum tomatoes, about 8
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon ground mustard
½ teaspoon ground fennel
½ cup mayonnaise

For the toasts

1 small (hoagie-size) artisanal 5-grain loaf, cut into ½-inch slices
1 medium ripe avocado, seed removed, peeled and sliced, about 1 cup
4 ounces Manchego cheese, grated, about 1 cup

Raw cooking ingredients for Avocado Toasts with Roasted Tomato Mayonnaise and Manchego Cheese arranged beautifully on a clean kitchen counter.

Instructions

Make the roasted tomato mayonnaise

Preheat the oven to 475°.
Cut the tomatoes in half lengthwise.
Toss the tomatoes with olive oil, cumin, salt, pepper, ground mustard and fennel on a rimmed baking sheet.
Roast the tomatoes until the skins begin to blacken and blister, about 8 to 10 minutes.
Remove the sheet from the oven and cool to room temperature.
Place the tomatoes and their juices into the bowl of a food processor.
Pulse to blend until smooth.
Pour the tomato puree into a small bowl.
Fold in the mayonnaise.

Make and toast the bread

Increase the oven temperature to the broil setting.
Place the bread slices onto a broiler pan.
Place into the oven and toast on one side, about 2 to 3 minutes. Watch carefully, this goes fast!
Remove the pan from the oven.

Assemble and broil

Flip the toast to the other side.
Slather each one with a generous spoonful of tomato mayonnaise.
Fan avocado slices over the mayonnaise.
Mound cheese on top.
Place the pan back into the oven on the top rack and broil until the cheese is golden, melty and bubbling, about 3 to 4 minutes more.
Remove the pan from the broiler and serve the warm toasts.

Home cook prepared steps for assembling and cooking Avocado Toasts with Roasted Tomato Mayonnaise and Manchego Cheese.

The full recipe lives in the Vault

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The Heart of the Table

This beautiful, vibrant toast brings a modern, fresh energy to the table, turning a simple meal into an artisanal experience. The warm aroma of roasted tomatoes and spices mixed with the creamy avocado makes everyone feel pampered and excited to start their day.

An appetizing, fresh serving of cooked Avocado Toasts with Roasted Tomato Mayonnaise and Manchego Cheese displayed beautifully on a styled dining table.

The Art of the Host

a mouth-blown glass dressing cruet with a hand-ground glass stopper
a fine-blade microplane zester with an ergonomic soft-grip handle
a teardrop weighted stainless steel bar spoon with a twisted stem
a solid copper balloon whisk to perfectly aerate ingredients
a wide, copper-plated wire cooling rack to ensure perfect airflow
an instant-read digital meat thermometer with a backlit display

Neighborly Grace

THE PRESENTATION: Arrange the avocado toasts on a large slate or wooden serving board, cutting them diagonally into halves. Garnish the board with a few roasted cherry tomatoes on the vine and fresh cilantro leaves.
THE POUR: Pair this creamy, savory toast with a crisp, dry Cava or a refreshing Sauvignon Blanc served chilled at 45°F in a flute. For a non-alcoholic option, serve a chilled sparkling water with a splash of fresh lime juice and a sprig of mint.
THE VIBE: Morning Sunroom. The bright morning sun and colorful, fresh toasts set a cheerful, energizing mood for sharing brunch.

Chef’s Recommendations

What Goes On Top: French Soft-Scrambled Eggs with Heavy Cream
The Fruit Course: Pumpkin Spice Yogurt with Granola & Berries
The Brunch Glass: Peach Bourbon Sparkler
Cumin in Both Bowls: Jalapeno Corn Bisque

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Avocado Toasts with Roasted Tomato Mayonnaise and Manchego

Avocado Toasts with Roasted Tomato Mayonnaise and Manchego Cheese

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps