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Yotam Ottolenghi’s Avocado Butter On Toast with Tomato Salsa

There's avocado on toast and then there's Ottolenghi's avocado on toast. The avocado is blended with butter to create an extra creamy spread offset with plenty of fresh lime, herbs, and a zingy tomato and caper salsa.

From the book

Yotam Ottolenghi

Introduction

The only way to make a creamy, rich avocado even more creamy and rich is, of course, to add some creamy rich butter. Don’t worry that it will be a case of ‘too much of a good thing’ though: the salsa does what all good salsas do, bringing freshness, sharpness and balance to whatever it sits alongside.

Make sure your avocado is nice and ripe and that your butter is super soft so that they blend together properly. Don’t be tempted to speed things along by melting it, though – this will cause it to separate: just leave it at room temperature for a few hours. Both the salsa and avocado butter can be made a day in advance, if you like: just keep them separate and store in the fridge.

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Ingredients

2–3 very ripe avocados, at room temperature, flesh scooped out to get 250g
60g unsalted butter, softened and cut into 2cm cubes
3 limes: finely grate the zest to get 1½ tbsp, then juice to get 1½ tbsp
10g tarragon leaves, roughly chopped
10g dill, roughly chopped
200g cherry tomatoes, quartered
2 tsp capers, finely chopped
2 tbsp olive oil, plus a little extra to serve
4 slices (300g) sourdough
1 small garlic clove, peeled and halved
¼ tsp cumin seeds, toasted and crushed
salt and black pepper

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Method

1. Put the avocado and butter into the small bowl of a food processor or a hand-held blender with half the lime zest, half the lime juice and ½ teaspoon of salt. Blitz until smooth, scraping down the sides of the bowl a couple of times if you need to. Transfer to a small bowl along with two-thirds of both herbs. Fold through, then refrigerate for 10 minutes.

2. To make the salsa, mix together the tomatoes, capers, remaining lime zest, remaining juice and the oil with a good grind of pepper. Set aside until ready to serve.

3. Grill or toast the bread, then rub one side of each piece with the cut side of the garlic clove. Leave the bread to cool down just a little, then spread each slice with the avocado butter and top with the tomato salsa. Sprinkle over the cumin seeds and the remaining herbs. Finish with a grind of pepper and a drizzle of oil, and serve.

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From the book: Ottolenghi SIMPLE

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