“Everyone loves this toast—adults and children alike. It could be served from sunup to sundown!”
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons salted butter
- 2 slices thick-cut sourdough bread
- 1 cup halved cherry tomatoes
- 1 cup marinated mozzarella balls
- 3 tablespoons pesto
- 1 tablespoon extra-virgin olive oil
- Grated zest and juice of 1 lemon
- Kosher salt and freshly ground pepper
- 1 large avocado, halved, pitted and peeled
- Pinch of red pepper flakes
- Flaky sea salt
- 2 tablespoons balsamic glaze
Instructions
- Melt the butter in a nonstick skillet over medium heat. Add the bread and toast until golden, about 2 minutes per side.
- Combine the cherry tomatoes, mozzarella, pesto, olive oil, half of the lemon juice and a pinch each of kosher salt and black pepper in a medium bowl. Toss well.
- In a small bowl, smash the avocado with the lemon zest, remaining lemon juice, red pepper flakes and a pinch each of kosher salt and black pepper. Spread the avocado mixture on the toasted bread.
- Give the tomato-mozzarella mixture one last toss and spoon onto each toast. Top with sea salt and the balsamic glaze.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1090 |
| Total Fat | 67 g |
| Saturated Fat | 24 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 15 g |
| Sugar | 13 g |
| Protein | 33 g |
| Cholesterol | 92 mg |
| Sodium | 1519 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1090 |
| Total Fat | 67 g |
| Saturated Fat | 24 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 15 g |
| Sugar | 13 g |
| Protein | 33 g |
| Cholesterol | 92 mg |
| Sodium | 1519 mg |
Reviews
This avocado toast is delicious and easy. I served it with FNM’s Rigatoni with Summer Bolognese. I used 4 small pieces of sourdough bread, which I toasted in butter in the same pan I used to make the Bolognese sauce, which also started with butter.