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Rolling Sauce

Roasted Pepper & Feta Avocado Toast

Silky roasted red pepper strips, crumbled feta, and olive oil over avocado mash — the most satisfying of all five versions.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Breakfast
Cuisine: Mediterranean-American
Ingredients Method

Ingredients
  

Toast
  • - 1 slice thick-cut sourdough bread
Avocado Base
  • - ½ ripe Hass avocado
  • - 1 tsp fresh lemon juice
  • - pinch of salt
Toppings
  • - ½ roasted red bell pepper sliced (jarred works great — drain and pat dry)
  • - 2 tbsp crumbled feta cheese
  • - 1 tsp extra-virgin olive oil
  • - freshly cracked black pepper

Method
 

  1. If using a fresh pepper: char over a gas burner or under the broiler, turning until the skin is blackened all over (5–7 minutes). Transfer to a covered bowl, until the skin is blackened all over (5–7 minutes). Transfer to a covered bowl, steam for 10 minutes, then peel and slice. If using jarred peppers, drain and pat dry.
  2. Toast the bread until golden.
  3. Mash avocado with lemon juice and salt. Spread on toast.
  4. Lay roasted pepper strips over the avocado. Crumble feta on top. Drizzle with olive oil and finish with cracked black pepper.