Brown Butter Peach Avocado Toast with Feta
August 4, 2022
Get ready for a sweet and summery take on the Millennial classic! This peach avocado toast features warm peaches sauteed in brown butter, laid atop a slathering of fresh smashed avocado, and topped with a sprinkle of feta cheese.
This post contains affiliate links, which means I will earn a commission if you click through and buy something, at no additional cost to you! Learn More.
Did you know that the avocado is botanically a berry? I always thought it was a stone fruit or drupe, like its companion in this dish, the peach. But not quite. Either way, both of these ingredients have pits that need to be removed, and more importantly, they taste delicious paired together.
The peaches bring their sweet juiciness to counter the avocado’s creamy nature. Sauteing them in browning butter adds a rich and nutty element. And the sprinkle of feta cheese is there for the tangy brightness that ties it all together. When it’s all combined, you end up with a delicious, quick breakfast.
What You Need to Get Started
You can easily find all of the ingredients for this brown butter peach avocado toast at your grocery store:
- Produce: Peaches, Avocado
- Pantry: Bread, Sea salt
- Fridge: Feta, Butter
- Equipment: Frying pan, Mixing bowl, Tongs
Let’s Make Brown Butter Peach Avocado Toast
The produce is the star here, so it’s important that you start there, with high-quality items. Let’s start with the avocado. When selecting one, you want it to be perfectly ripe, which means it will have some give when gently squeezed, but not feel mushy or soft. Ripe avocados may appear a bit darker in color, whereas unripe ones are more of a bolder green.
To halve your avocado, use a knife with a sharp tip to puncture the skin, then follow the pit of the fruit to cut it in half lengthwise. After you go all the way around, gently twist the avocado to separate the two halves. Wrap the half with the pit tightly in plastic wrap, refrigerate it, and use it within one day.
Now, let’s talk peaches, because they can be pretty finicky. The best ones are going to be local and in-season. If you’re not sure when peach season is for you, check out your local farms and farm stands. Right now, August, is prime peach season in Upstate NY.
Choose a peach that is ripe, but not too soft when you hold it in the palm of your hand. A freestone peach will be easier to work with, but cling peaches are just as delicious. Avoid any visible bruises, as the fruit will be soft under the skin. Save those peaches for a cobbler or pie instead!
Peeling your peach is optional, and I generally don’t bother to spend the time. In most cases, a good scrub with your hands under cool running water will remove any excess fuzz on the skin.
Halve a freestone peach similar to the avocado. For a cling peach, run your knife along the edge of the pit, cutting in a C-shape on both sides. If you’re not sure what type of peach you have, assume it’s a cling.
Slice your peach into quarter-inch-thick pieces. There’s no need for these to be perfectly shaped, but the thickness will help them hold together when cooked.
Begin warming your butter in a small saute pan over medium-high heat. Once it’s all melted, add each of the peach slices into the pan in a single layer, giving each one its own space to start browning up. Cook these for a few minutes without stirring them at all, until the butter begins to brown.
Use silicone tongs to gently flip each peach slice, and continue cooking them on the other side for another few minutes. Once the peaches have a lovely browned flesh on both sides, turn off the heat.
Meanwhile, add a slice of your favorite bread into the toaster, and get it toasted up to your desired consistency. Toast is a very personal decision, but when it comes to the bread, I suggest using something whole grain, maybe even with some nuts and seeds throughout.
You can also work with your avocado while the other items are cooking. Use a large spoon to scoop the yellowy green flesh out of the skin and into a small mixing bowl. If you notice any large bruises, feel free to remove those.
Sprinkle the avocado with salt, and use a fork or pastry blender to smash it up as much as you’d like. If you prefer some larger avocado chunks, just a few small smashes will do. For something smoother, keep going until you’ve broken up all those large pieces.
Transfer all of the smashed avocado onto your toasted bread, and spread it out into an even layer. The larger the pieces you left, the more difficult it will be to get this to be fully smooth, but just do the best you can to create a nice, creamy bed for your peaches.
Place the peach slices onto the avocado-smothered bread in any design you’d like. I chose to go with a simple diagonal, kind of scalloped pattern with mine, keeping all the skins facing toward the same corner.
But no matter what you do here, it will taste delicious.
Finally, sprinkle your peach avocado toast with some dry and crumbly feta cheese. If there are large pieces, feel free to use your fingertips to break them up, and distribute the cheese evenly across your toast.
Then all that’s left to do is enjoy it! Because of the fresh avocado in this, it doesn’t store well. I recommend making this to serve only, and trying to avoid any leftovers. Avocado will begin to brown and oxidize the longer it stays out.
Breakfast should be quick, healthy, and colorful, like this peach avocado toast, which features crumbly feta and nutty brown butter sauteed peaches!
How to Serve Feta & Peach Avocado Toast
Because it’s so quick and easy to put together, this toast is an excellent choice for a quick weekday breakfast, but that doesn’t mean you can’t dress it up with some accompaniments and call it a fancy brunch. If you do need to be quick, simply pair it with a vanilla spice cold brew coffee.
For something a bit more laid back, serve this avocado toast as the starter for a sit-down brunch. You could easily use smaller toast pieces to create bite-sized portions, before following it up with another peachy dish, Peach Cobbler Biscuit Sticky Buns.
Don’t forget the brunch cocktails to bring it all together. A Bourbon Peach Smash with Brown Sugar is sweet and strong. Or serve Mango Peach Iced Tea Spritzers as a zero-proof option. For those who prefer something cozy, try an Almond Irish Coffee Hot Cocoa.
Use Up Leftover Avocado and Feta
- Tomato and Avocado Omelet with Cheddar
- Chocolate Avocado Truffles with Blueberries
- Savory Crepes with Caramelized Onions, Sun Dried Tomatoes and Feta
More Peach Dishes to Try
Brown Butter Peach Avocado Toast with Feta
- 1 Tbsp Butter pitted and cut into ¼-inch slices
- 1 Peach
- ½ Avocado or 1 mini avocado, pitted and peeled
- pinch Sea Salt
- 1 slice Bread of choice toasted as desired
- 1 Tbsp Feta cheese
- In a small frying pan, melt the butter over medium high heat. Then add the peach slices in single layer. Allow these to cook undisturbed for 2-3 minutes on until the butter and peaches both begin to brown.
- Use tongs to flip each peach slice, and cook the other side for 2-3 more minutes until browned.
- Meanwhile, in a small bowl, smash the avocado together with the salt with a fork to your desired consistency. Spread the avocado into an even layer on the slice of toasted bread.
- Arrange the browned peaches on top of the avocado, and then sprinkle with the feta, crumbling any large pieces. Serve immediately.
- Make ahead tip: Since this toast uses fresh avocado, I do not recommend you make it in advance. Avocado will start to oxidize very quickly.
- Peeling the peach: You can peel your peach or simply leave the peel on it and give it a good scrub to remove excess fuzz.