Estate Comforts
Avocado Toasts with Roasted Tomato Mayonnaise and Manchego Cheese
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.
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
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.
Prepare 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.
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.
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.