I had a baked avocado recently at a restaurant. I can tell you , I was pretty dubious. There’s nothing like a fresh, cold and creamy avocado. Perfectly rip’n’ready, smashed on toast or sliced with a beautiful scramble. But this was delicious in its own right. The baked avocado was basically exactly the same, just warm. It’s softer, so you can literally spoon a little out to eat with mouthfuls of other things too. Almost like a warm accompaniment instead of a dip.
I wanted to take this new find and experiment at home. This is exactly what I did for this sundried tomato and feta baked avocado recipe.
I really enjoy the taste of a sundried tomato. It in pesto form brings that delicious taste, with an added nuttiness. I’ve been using it in a lot of dishes, this being one. It goes so beautifully with the creamy potent feta – especially when baked so it’s slightly melted too.
This really is super simple and takes barely any prep. It’s a great lunch recipe with a light salad/rocket. But it could equally be served as a shared side for a dinner get-together if you’re entertaining, or as the main part to a larger meal, with cous cous and salad.
Think this might be a new go-to if I’m on my own – will be experimenting with more toppings too so keep an eye on Instagram stories for more inspo.
I’ve popped the baked avocado recipe below – give it a whirl and let me know your thoughts in the comments 🙂
What have you discovered recently?
Sundried Tomato & Feta Baked Avocado
A simple yet delicious vegetarian lunch/dinner recipe.
- 1 avocado medium, ripe
- 3 tsp sundried tomato pesto
- 30 g feta
- 1 tbsp olive oil
- salt and pepper for seasoning
- 5 vine tomatoes small
Pre-heat the oven to 200°C.
Cut the avocado carefully in half length ways and remove the stone - if you squeeze the sides of the avocado it often loosens the stone which helps!
Add ½tsp sundried tomato pesto to each avocado half, spreading over the middle. Cut/crumble the feta onto each half of the avocado, spitting roughly evenly.
Add the remaining sundried tomato pesto to the avocado halves, dolloping over the feta. Place them in a roasting dish, drizzle in half of the oil, sprinkle with salt and pepper, and pop in the oven for 15 minutes.
After 15 minutes, add the vine tomatoes to the roasting dish, drizzle with the remaining oil, and sprinkle with salt and pepper. Return to the oven for 5 minutes or so, until the tomatoes are about to burst, and the feta looks slightly melted.
Remove from the oven and serve with fresh rocket or with cous cous and salad. Enjoy!