Tomato Toasts with Avocado Relish and Goat Cheese

Tomato toast
Photo by Beth Galton / Food Styling by Diana Yen

Courtesy Jeramie Robison, executive chef, City Hall Bistro, Dallas

City Hall Bistro, located within the recently renovated Adolphus Hotel in Dallas, is an ideal spot to enjoy some Mediterranean plates and Old World wines. These toasts are a slightly heartier take on tomato-basil salad, a summer staple. Our recommendation: Make extra oven-dried tomatoes. They’re addictive in salads and pastas, or all on their own.

Grilled Chicken Paillard with Peach, Olive and Aged Gouda Salad
  • 16 teardrop or grape tomatoes, halved
  • Salt and pepper, to taste
  • 3 avocados, pitted and diced
  • 1 lightly packed cup fresh basil leaves, julienned, plus more for garnish
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and minced
  • ½ teaspoon ground cumin
  • 4 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and garnish
  • 4 ounces goat cheese
  • 1½ pounds heirloom tomatoes, thin-sliced
  • 1 loaf baguette or ciabatta

Heat oven to 250˚F. Season teardrop or grape tomatoes with salt and pepper. Spread in single layer on parchment-lined sheet tray. Bake for 2 hours, rotating halfway through. Let cool. Toss with avocado, basil, garlic, jalapeño, cumin, 3 tablespoons lemon juice and salt, to taste.

Combine remaining 1 tablespoon lemon juice and olive oil in small bowl. Add goat cheese, and mix until smooth.
Heat broiler. Cut bread into long, narrow pieces. Brush both sides with olive oil, and sprinkle with salt and pepper. Broil for about 1 minute per side, until golden brown and crisp.

Spread each slice with thin layer of goat cheese mixture, then cover each with tomato-avocado relish. Top with heirloom tomato slices. Season with salt, to taste. Garnish with drizzled olive oil and basil. Serves 4–6.

Pair It

Domaine Laporte 2016 Le Rochoy (Sancerre). “This Sancerre provides the acidity necessary to stand up to the tomatoes and cut through the avocado, carrying through bright citrus to bring out the lemon in the relish,” says Anthony Cournia, beverage manager for The Adolphus Hotel. “It also has a slightly herbaceous, green character that marries well with the jalapeño and basil and finishes with lingering minerality.”

Published on May 19, 2018