Avocado toast with roasted tomato aioli sauce makes a fabulous flavorful snack or breakfast option. Make small bite sized toasts for party appetizers.

Avocado Toast with Roasted Tomato Aioli

Avocado is one of my favorites! It’s good for any meal or snack especially with the fresh flavors of roasted tomato aioli sauce.

Sure, you could make a much simpler version without the aioli sauce, but it this one will taste extra special. If you love avocado toast, this is the recipe for you. My recipe uses pumpernickel bread but choose your favorite.

Ingredients

• 1-pint cherry tomatoes
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 Tablespoon olive oil
• 1/4 cup mayonnaise
• 1/4 cup yogurt
• 1 lime, squeezed
• 1 Tablespoon Italian Seasoning
• Garlic salt
• pepper
• 1 teaspoon brown sugar
• large avocado
• loaf pumpernickel bread

Tomato Aioli

1. Wash tomatoes and dry on paper towels.
2. Preheat oven to 400 degrees, and in a shallow baking dish.
3. Place the tomatoes, onion, garlic, olive oil, Italian seasoning in the baking dish and sprinkle with garlic salt and pepper. 
4. Roast until golden and caramelized. 
5. Remove from oven, sprinkle with brown sugar, stir and let cool.
6. When cool, mash tomato with a slotted spoon.
7. Add mayonnaise, yogurt, and the juice of a freshly squeezed lime.
8. Puree in blender and place in refrigerator.

Toast

1. Cut Avocado in half, lengthwise. 
2. Run a spoon around the pit to loosen, and remove pit, using a knife if needed. 
3. Scoop Avocado out of shell and place in a medium-size bowl. 
4. Mash with a fork, and salt and pepper the mixture. 
5. Add 1/2 teaspoon of minced garlic, a squeeze of lemon juice, and mix well. 
6. Spread the Avocado mixture on toasted slices of Pumpernickel toast, and top with a drizzle of Tomato Aioli, and fresh roasted tomatoes.