Photo 8/14
Caprese Avocado Toast
Ingredients
2 ripe avocados
2 teaspoons fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze (store bought), for drizzling
Directions
Combine the avocado, lemon juice, salt, pepper in a bowl and mash until combined into a chunky consistency. Spread avocado mixture onto toasted bread and top with mozzarella, tomato and basil. Drizzle balsamic glaze on top and sprinkle with salt and pepper.
Image and recipe via twopeasintheirpod.com
Photo 9/14
Chipotle Roasted Corn Avocado Toast
Ingredients
Toast
Multigrain bread or ciabatta slices
2 ripe avocados, mashed
1/4 cup finely chopped onion
1/4 cup chopped cilantro
Lime or lemon juice to taste
Roasted Corn
2 small/medium ears of corn or 1 cup frozen corn
1/2 tsp chipotle pepper powder
1/2 tsp or more smoked paprika
1/4 tsp or more black pepper
1/4 tsp or more salt
Directions
Cut the kernels off the ears of corn and sauté in a skillet over high heat until kernels have browned slightly. Add spice mixture to the corn and cook another minute until kernels are coated and the spices get a toasty smell. Toast bread to your liking and add a layer of mashed avocado. Top with the roasted corn mixture, followed by chopped onion, a squeeze of lime and salt and pepper to taste.
Image and recipe via veganricha.com
Photo 10/14
Beet Hummus Avocado Toast
Ingredients
3 small or 2 medium roasted beets
1 15-ounce can chickpeas, with skins removed
2 cloves of garlic, chopped
Juice of 1/2 lemon
1 tsp ground cumin
1/2 tsp fine grain salt
1 tbsp. tahini
1/4 cup olive oil
Cilantro or parsley for garnish
Olive oil for garnish
Toasted ciabatta bread
Avocado
Directions
Roasted Beet Hummus Preheat oven to 425 degrees F. Remove greens from the beets. Rinse the beets with water, and wrap them in aluminum foil pockets. Roast for 45 minutes to one hour, until you can insert a fork easily into the beet. Remove from oven and let cool.
Rinse chickpeas in water and drain. Pinch to remove outer skin. Add cooled, roasted beets to the food processor and pulse until finely chopped. Next, add chickpeas, garlic, lemon juice, cumin, salt and tahini to the beets and pulse until smooth. Scrape the sides of the bowl as needed. Finally, add olive oil to the mixture and blend until smooth.
Spoon beet hummus onto toasted bread, and top with sliced avocado. Drizzle with olive oil and sprinkle with salt and pepper, to taste.
Image and recipe via ful-filled.com
Photo 11/14
Smoked Salmon Avocado Toast
Ingredients
1 slice country or sourdough bread, approximately 1/2 inch thick
Extra-virgin olive oil
1 tbsp. goat cheese or enough to spread a thin layer over surface of bread
1/2 medium pitted and peeled Hass avocado
1 teaspoon capers, plus more to taste
2 slices tomato from 1 medium tomato
3 thin slices red onion, cut in rounds from 1 medium onion
3 pieces thinly sliced smoked salmon
Freshly squeezed lemon juice to taste, from half a lemon
Kosher salt and freshly ground black pepper
Directions
Brush the bread with olive oil and toast until golden brown. Spread a thin layer of goat cheese directly on the bread. Mash the avocado with a fork, and spread over the top of the goat cheese. Sprinkle capers across the avocado, and top with tomato, red onion and smoked salmon. Squeeze fresh lemon juice over the top and season with salt and pepper.
Image and recipe via seriouseats.com
Photo 12/14
Avocado Toast with Nori
Ingredients
1 avocado
10 to 12 thin slices baguette
1 handful baby arugula
6 pieces of Nori toasted seaweed
1 to 2 tablespoons Ikura (salmon roe)
Toasted white and black sesame seeds
Salt and pepper to taste
Directions
Toast baguette until golden brown. Thinly slice the avocado. Top the toasted bread with arugula, followed by a half sheet of nori, avocado slices, sesame seeds, salt and pepper and a tiny dollop of salmon roe.
Image and recipe via iamafoodblog.com
