I wish there was some sort of Willy Wonka-style candy factory that produced savory avocado delights instead of candy. In addition to that statement making me sound stone-cold craaaazy, the reality of that sort of factory would be absolutely AMAZING! Don’t lie. You want in.
I’d totally Veruca Salt my way all up in there. No shame.
Since there is no fantasy-land avocado factory I’ve settled for roasting a big ol’ bunch of cherry tomatoes, and tossing them (along with just a little too much feta) into a batch of creamy do-no-wrong guacamole.
Don’t roasted cherry tomatoes look a little bit like candy? If candy were vegetable.
Related and rhetorical: why won’t I shut up about candy!?
These avocados feel like a hot commodity here in the South. In California, they grow on trees (like money, and Jimmy Choos) and you always have a friend who complains about the random avocado tree littering their backyard with avocados. Oooooh how I long for such produce problems.
In-skin slicing, because we’re very smart and very efficient.
Cilantro and onions in the avocado bowl all for the mashing.
Coarsely chopped roasted tomatoes and big crumbles of feta are folded into the mashed avocado mixture.
Lots of fresh lime, salt, and pepper, too!
That was easy, wasn’t it!?
It’s natural to feel mostly like a magician.
Ingredients
- 1 heaping cup cherry tomatoes, sliced in half
- 2 tablespoons olive oil
- salt and pepper to roast
- 4 ripe Haas avocados, pitted and sliced into chunks
- 1 small yellow onion, peeled and finely diced (a heaping 1/2 cup)
- 1 jalapeño, seeded and finely diced
- juice of 2 limes
- 1/4 cup coarsely chopped fresh cilantro
- heaping 1/3 cup crumbled feta
- salt and pepper to taste
- corn chips for serving
Instructions
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place tomato halves, cut side up, on the baking sheet. Drizzle lightly with olive oil and sprinkle generously with salt and pepper. Roast until bubbling and slightly wrinkled and dry, about 15 minutes. Remove from the oven dan plow to cool on the pan until cool enough to handle. Place all of the tomatoes on a cutting board and coarsely chop.
- In a medium bowl, combine avocado chunks, onion, jalapeño, lime juice, and cilantro. Coarsely mash with a fork or a potato masher. Add tomatoes, feta crumbles, salt and pepper. Stir to combine. Taste and season as necessary. Cover and chill in the refrigerator for about an hour before serving. Serve with corn chips.
The Queen of Dreaming
Yummy!!
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Sofía
I put avocado on everything. I love it.
diekremserin
Yummy, I really need to try this!
Eleanor Seaman-Bolton
I made this for dinner on Saturday night and have been enjoying the leftovers today for lunch. Yum!!
Tina
This is such a unique take on guac and I definitely think I need to try it. I almost ate an entire tub of guacamole for dinner last night. It’s one of my favorite things!
gayle casey
Bought $8 of heirloom grape tomatoes at the farmer’s market yesterday. Had eaten half of them within 15 minutes of getting home, all the while saying, “tastes just like candy!” ala Lucy Ricardo in the Vitameatavegamin episode!
Madeleine
I love you, Joy the Baker! Your attitude to avocados is exemplary. They surely can do no wrong! I’ll be making this and I can’t wait to try it! Yum… Keep up the awesome work please!
dani
Is there an apartment vacant near yours? I bet your neighbors all gained ten pounds since you moved in. This sounds utterly de-licious!
Gene Cox
Feta and guacamole. Sounds so good. Now Im hungry again.
littlemisskaty
Yummy yummy in my tummy. This sounds SO good! I’m a massive avocado and feta fiend so I already know I’m gonna love it :D xx
Little Miss Katy | UK Lifestyle & Fashion
Laura @ Laura's Culinary Adventures
Those roasted tomatoes are like little pieces of candy: Yum!