Avocado-tomato toast

Prep 15 min
Total 1 hour 5 min
Serves 4

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.



whole garlic head
2 tbsp
extra-virgin olive oil
1 cup
quark cheese
4 tsp
finely chopped chives
1/2 tsp
1/4 tsp
thick slices sourdough bread, toasted
avocados, thinly sliced
heirloom tomatoes, sliced
sea salt


  • PREHEAT oven to 400F.
  • CUT off and discard top of garlic. Place bulb on a large square of foil. Drizzle with 1 tsp of the oil, then wrap with foil. Roast until garlic cloves are soft, about 50 min.
  • SQUEEZE garlic from bulb into a bowl. Mash into a paste with a fork, then stir in quark, chives, 1 tbsp oil, salt and pepper. Spread over toast. Arrange avocados on top, then layer with tomatoes. Sprinkle with sea salt and pepper and drizzle with remaining 2 tsp oil.




Kitchen Tip: Swap out avocado for sliced hard-cooked eggs, juicy peaches or mini cucumbers.



Calories 366
Protein 12 g
Carbohydrates 39 g
Fat 20 g
Fibre 10 g
Sodium 431 mg

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

Issue: September 2017

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