Avocado-tomato toast
15
- Prep Time15 min
- Total Time1 h 5 min
- Makes4 servings
Photo, Erik Putz.
When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.
Ingredients
1 whole garlic head
2 tbsp extra-virgin olive oil
1 cup quark cheese
4 tsp finely chopped chives
1/2 tsp salt
1/4 tsp pepper
4 thick slices sourdough bread, toasted
2 avocados, thinly sliced
2 heirloom tomatoes, sliced
sea salt
pepper
Instructions
PREHEAT oven to 400F.
CUT off and discard top of garlic. Place bulb on a large square of foil. Drizzle with 1 tsp of the oil, then wrap with foil. Roast until garlic cloves are soft, about 50 min.
SQUEEZE garlic from bulb into a bowl. Mash into a paste with a fork, then stir in quark, chives, 1 tbsp oil, salt and pepper. Spread over toast. Arrange avocados on top, then layer with tomatoes. Sprinkle with sea salt and pepper and drizzle with remaining 2 tsp oil.
Chatelaine Quickies: No-cook shrimp, mango and avocado rolls
Nutrition (per serving)
Calories 366, Protein 12g, Carbohydrates 39g, Fat 20g, Fibre 10g, Sodium 431mg.
Kitchen Tip: Swap out avocado for sliced hard-cooked eggs, juicy peaches or mini cucumbers.
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