A delicious and easy recipe for pan con tomate avocado toast featuring toasted baguette, fresh grated tomato pulp with olive oil and garlic, topped with sliced avocado and flaky salt.
1. Preheat the oven to 425F. Slice the baguette in half lengthwise, then cut each half into 3-inch pieces. Place cut-side up on a baking sheet, drizzle lightly with 1 Tbsp olive oil, and toast for 8-10 mins until golden and crisp.
2. Using the coarse side of a box grater set over a bowl, grate the cut side of the tomatoes until only the skin remains (discard skin). You’ll end up with a fresh tomato pulp. If it looks very watery, tilt the bowl and spoon off a bit of liquid, but don’t drain fully, you want it juicy. Stir in the remaining 2 Tbsp olive oil, garlic, kosher salt, and black pepper. Taste and adjust seasoning if desired.
3. Spread a spoonful of the tomato mixture over each piece of toasted baguette. Top with sliced avocado and microgreens, if using. Sprinkle with flaky salt and enjoy!
