In a bowl, toss the halved cherry tomatoes with a drizzle of olive oil, some salt and pepper. Keep it aside.
For the quick homemade basil pesto, pound the basil leaves in a pestle and mortar. Once it forms a paste, add about two tablespoons of olive oil and season with salt.
Slice the avocado in half, lengthwise and remove the pit. Scoop out the flesh in a bowl, and mash it gently with a fork. Add the juice of one lemon, and season with salt.
Toast a few slices of bread until crispy, and you’re ready to assemble.
To serve, spread a generous layer of the creamy avocado on the toasted bread. Add a few cherry tomatoes, and a little drizzle of the basil pesto, if desired. Top with some arugula, and a crumble of feta (optional).
Recipe by Sprig & Vine at http://sprigandvine.in/upgraded-avocado-toast/