Instructions:
Ingredients (for 2 servings):
1. Ciabatta bread: 2 slices, toasted to preference w/ toaster or oven.
2. Avocado: 1 medium avocado, peeled and mashed
3. Feta: ½ cup
4. Garlic confit (Prep in advance! See below for recipe*): 1 tbsp (soft roasted garlic
cloves in olive oil, lightly mashed)
5. Garlic oil: 1 tbl spoon
6. Tomato Relish (Prep in advance! See below for recipe**): 2 tbsp
7. Butter: for Toasting preference
8. Maldon salt: A pinch, for finishing
GARLIC CONFIT RECIPE:
Ingredients:
1. 2 heads of garlic peeled and root or stems removed
2. 1 cup olive oil
3. 2-3 sprigs of thyme
Instructions:
1. Add the garlic and olive oil to a small saucepan (add additional olive oil if the garlic is not
fully covered).
2. Heat the pan on medium heat until just simmering, reduce to low and simmer for 30-40
minutes, or until the garlic is very soft and browning. If the oil begins to boil, reduce heat
even more. Should not boil to prevent garlic from burning.
3. Allow the garlic confit to cool, strain and remove herb before transferring to an airtight
container and storing in the refrigerator. You can store oil and confit separate or together.
TOMATO RELISH RECIPE:
Ingredients:
1. 1 cup grape tomatoes
2. 5 sprigs fresh thyme
3. 3 leaves of basil
4. Minced sweet onion
5. Minced Garlic
6. Olive oil or neutral oil
Instructions:
1. Heat neutral oil over medium heat to 210°, once achieved, add your herbs & remove
from heat. Allow to infuse for 30 minutes. In the meantime..
2. Finely dice or mince the onion & garlic and place them in a large mixing bowl.
3. Add slightly cooled oil to bowl and allow to infuse for an additional 15 minutes.
4. Blanch: Place the tomatoes in simmering water for about 2 mins, just until the skin starts
to peel away.
5. Shock in an ice bath, once easy to handle, peel away skins & tomato flesh & add to your
infused oil.
6. Season with salt and black pepper to taste, add parsley.
7.Using a spoon, mix together all of the ingredients. Allow it to stand at room temperature
for about an hour and it's ready to enjoy! Refrigerate leftovers. This keeps in the refrigerator
for up to two weeks.
AVOCADO TOAST INSTRUCTIONS:
1. Toast the ciabatta: Slice the ciabatta bread spread with garlic oil and butter then toast it until golden and crisp.
2. Spread garlic confit: Once toasted, spread a thin layer of the mashed garlic confit over the bread for a subtle, rich flavor.
3. Mash the avocado: In a bowl, mash the avocado with a fork until creamy but still slightly chunky. Spread it generously over the garlic layer on each slice of bread.
4. Top with tomato relish: Spoon some tomato relish on top of the mashed avocado for a tangy and fresh contrast.
6. Season with Maldon salt: Finish with a light sprinkle of Maldon salt for a delicate crunch and final touch of flavor.
Serve immediately for a fresh and flavorful avocado toast!