Kitchen Tip: Swap out avocado for sliced hard-cooked eggs, juicy peaches or mini cucumbers.
Avocado-tomato toast
By Chatelaine12
PREP TIME
15 min
TOTAL TIME
1 h 5 min
Serves
4
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
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Nutrition (per serving)
- Calories
- 366,
- Protein
- 12 g,
- Carbohydrates
- 39 g,
- Fat
- 20 g,
- Fibre
- 10 g,
- Sodium
- 431 mg.
FILED UNDER: bake sandwiches Vegetarian
