Veg Out: Tomato Toast

Name: Veg Out: Tomato Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 3 cloves garlic, crushed, peeled; 2 tbsp extra virgin olive oil; 1/2 cup mayonnaise; 4 slices sourdough bread, thick cut; 4 tbsp unsalted butter, for toasting; 2 avocados, sliced; 4 leaves butter lettuce; 2 tomatoes, sliced thick; 1/2 tsp Jacobsen Salt Co. Black Pepper Salt; 1/2 cup KC Canning Co. Pickled red onions; 1/2 cup feta, crumbled

Jul 18, 2024 • Tom Jackson

This Tomato Toast is a simple yet delectable dish that perfectly combines the fresh flavors of summer produce with the comforting warmth of toasted sourdough bread. Ideal for any meal of the day, this recipe features a creamy garlic-infused mayonnaise, buttery avocado slices, and juicy, thick-cut tomatoes, all topped with crisp butter lettuce, tangy pickled red onions, and a sprinkle of crumbled feta. Seasoned with a hint of black pepper salt, each bite offers a satisfying blend of textures and tastes. Easy to prepare and bursting with vibrant flavors, Tomato Toast is sure to become a favorite in your culinary repertoire.

WHAT YOU'LL LOVE

Garlic confit elevates a simple mayo into something special: Roasting whole garlic cloves in foil with olive oil until tender, then mincing and stirring them into mayonnaise, produces a mellow, sweet garlic flavor that raw garlic can't replicate — this small step is what makes the spread genuinely memorable.
Built for peak-season tomatoes: Thick-cut, juicy tomatoes are the centerpiece here, making this the kind of recipe that shines brightest with garden or farmer's market tomatoes at the height of summer.
Layered textures in every bite: Crisp lettuce, creamy avocado, juicy tomato, tangy pickled onions, and salty feta all stack together on one slice of toast, giving you a genuinely varied bite rather than a one-note topping.
Ready in well under an hour, mostly hands-off: Aside from the passive 20-minute garlic roast, this comes together quickly — toast the bread, build the layers, and serve.

Veg Out: Tomato Toast

Tom Jackson

Rated 5.0 stars by 2 users

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Calories

572

Looking for a tasty way to use up those tomatoes in your fridge? Whether you're harvesting ripe tomatoes from your garden or picking them up fresh from the local farmer's market, this recipe is sure to bring a smile to your face and warmth to your home. Imagine the sun-kissed flavors of juicy tomatoes, a hint of garlic, and the crunch of perfectly toasted bread. It's a dish that celebrates the bounty of the season and the joy of sharing good food with good company. So, gather around, and let's make some delicious tomato toast together!

Print Recipe

Ingredients

3 cloves garlic, crushed, peeled
2 tbsp extra virgin olive oil
1/2 cup mayonnaise
4 slices sourdough bread, thick cut
4 tbsp unsalted butter, for toasting
2 avocados, sliced
4 leaves butter lettuce
2 tomatoes, sliced thick
1/2 tsp Jacobsen Salt Co. Black Pepper Salt
1/2 cup KC Canning Co. Pickled red onions
1/2 cup feta, crumbled

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Directions

Preheat the Fusion Griddle over medium heat. Place a wire rack on the griddle
and close the lid.
Wrap the crushed garlic in foil and add the extra virgin olive oil. Close the foil around the garlic. Place on the rack inside the griddle. Cook until tender, about 20 minutes. Mince the garlic then stir into the mayonnaise.
Toast your bread in the butter over low heat on both sides.
To build the Tomato Toast, first spread the garlic mayo on the bread. Add half of a sliced avocado and spread across the surface of the toast. Top with the lettuce leaves, then layer on the slices tomatoes. Sprinkle the tomatoes withJacobsen Salt Co. Black Pepper Salt. Finish with the pickled red onions and feta.

Recipe Note

Recipe FAQ

What's the history behind "fancy toast" recipes like this one?
Topping bread with an array of ingredients has roots across many cuisines, from Italian bruschetta dating back to the 15th century to Danish smørrebrød. American diners popularized simpler toast toppings like jam or butter in the early 20th century, but the contemporary "fancy toast" trend — especially avocado toast — took off in the 2010s alongside the health food movement and food-focused social media. This tomato toast follows that same tradition of turning a simple base into a fully loaded, shareable dish.

Can I make the garlic mayo ahead of time?
Yes — the roasted garlic mayo keeps well refrigerated for up to a week in a sealed container. Making it ahead means assembly on the day you serve takes just a few minutes once the bread is toasted.

What's the best tomato to use for this recipe?
Any ripe, juicy, in-season tomato works well — heirloom varieties are an especially good match given their varied texture and flavor. Slice them thick enough to hold their shape on the toast without falling apart, and avoid tomatoes that are underripe or mealy, since the tomato's flavor and juiciness are central to the dish.

Can I substitute the feta or pickled red onions?
Yes — goat cheese or a mild cotija both work in place of feta if you want a different flavor profile. For the pickled onions, a quick 15-minute vinegar pickle made at home is a fine substitute if you don't have KC Canning Co.'s version on hand.

Can I make this indoors?
5 out of 5 — Perfect for indoor or outdoor cooking. The garlic confit roasts just as well wrapped in foil in a 350°F oven, and toasting the bread in butter works identically in a stovetop skillet. There's no live-fire or smoke component to this recipe at all, so it's fully at home in any kitchen.

Recipe Highlights

Wrap the garlic tightly in foil before roasting: A tight foil seal traps steam around the crushed garlic cloves as they cook in the olive oil, which is what makes them tender enough to mince easily after about 20 minutes. A loose wrap lets steam escape and slows the process.
Toast the bread low and slow in butter: Toasting over low heat rather than high heat gives the butter time to fully soak into the bread and develop an even, golden color without burning. Rushing this step with higher heat risks a scorched exterior and a still-soft interior.
Build in the order given, not all at once: Spreading the garlic mayo first, then avocado, then lettuce, then tomato, then toppings creates distinct layers that hold together when you pick up the toast. Piling everything on at once makes for a messier, harder-to-eat result.
Season the tomato directly, not the whole toast: Sprinkling Jacobsen Salt Co. Black Pepper Salt specifically on the tomato slices — rather than over the entire assembled toast — concentrates the seasoning where it's needed most, since tomatoes benefit significantly from a little extra salt to bring out their flavor.