Roasted Tomato Avocado Toasts

These simple mini avocado toasts are the perfect small plate for sunny days. Made with roasted heirloom cherry tomatoes and fresh basil, this appetizer is sure to impress.
Course Appetizer, Small Plate, Snack
Cuisine vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 mini toasts
Author Stephanie McKercher, RDN


  • 1/2 baguette cut into thin slices (whole grain preferred)
  • 1 pint 2 cups cherry tomatoes (I used heirloom for color)
  • 1 tbsp grapeseed oil
  • Salt and pepper
  • 2 avocados I had some leftover, could probably get away with 1 1/2
  • 1/4 cup hemp seeds
  • 1/4 cup alfalfa sprouts or any sprout or micro-green
  • 1/4 cup basil chopped into thin ribbons
  • Nutritional yeast optional


  1. Preheat oven to 450ºF and toast bread. (I just put the bread slices on a baking sheet in the oven while it was preheating.) Remove bread from oven, transfer to a flat surface such as a cutting board, and set aside.
  2. In a medium sized bowl, toss tomatoes with oil, salt and pepper. Transfer to the baking sheet and roast in oven for 15-20 minutes, or until soft and browned in some areas. Set aside.
  3. Using the same bowl, mash together avocados and hemp seeds. (I like to leave some chunks.)
  4. Spread mashed avocado generously on one side of each slice of toast. Top each with a small handful of sprouts.
  5. Transfer roasted tomatoes back to the bowl and toss with chopped basil. Spoon tomatoes on top of toast slices and sprinkle with nutritional yeast if desired before serving.