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Roasted Tomato and Feta Guacamole

Ingredients

Scale
  • 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

  1. 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.
  2. 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.

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