lunch, date night, dinner, sides, special occassion, appetizerLauren FootAugust 28, 2020on the menuComment

AVOCADO TOAST WITH CHERRY TOMATOES AND FRESH OREGANO AND BASIL

lunch, date night, dinner, sides, special occassion, appetizerLauren FootAugust 28, 2020on the menuComment

RECIPES

AVOCADO TOAST WITH CHERRY TOMATOES AND FRESH OREGANO AND BASIL

I’ve been obsessed with making avocado toast and bruschetta for lunch these days. I usually just have a latte for breakfast and then have a medium sized brunch around 12-2pm. I like something filling as I want something to take me through until dinner time.

INGREDIENTS

toast

2-3 medium thickness sliced crusty bread/person (I used double baked Swiss bread from Ralph’s farmers market in Langley)

approximately 1/2 tbsp olive oil

2 tsp fresh garlic

avocado spread

1 avocado mashed

toppings

sprinkle of crumbled feta cheese

2 cherry tomatoes per slice of toast, sliced into thirds

1 tbsp fresh oregano leaves and basil leaves torn and placed on top

pinch of red chilli flakes per slice of bread

freshly ground pepper

drizzle of balsamic vinegar and olive oil

DIRECTIONS

mash the avocado

mash the avocado in a small mixing bowl. Set aside.

toasted bread

Lightly brush the sliced bread with minced garlic and olive oil and brush a grill pan lightly with olive oil. Let the pan heat up, then place your sliced bread on the pan. Press down on it with a flipper to create grill marks. Cook on medium-high heat for about 2 minutes per side or until char marks appear.

toppings

Once the toast if finished, place the bread on a plate, add avocado, feta, tomatoes, basil, oregano, red chilli flakes, pepper, balsamic and olive oil in that order.