Sunday, August 30, 2015

Garlicky Avocado Toast

This is my version of the now famous avocado toast. Now if you are on a strict GF diet, make sure to use gluten free bread. I also read some time ago that for those who have gluten sensitivity, sourdough bread might work since due to fermentation process, the bacteria breaks down the gluten proteins and either reduce or eliminate them altogether. I found that sourdough does not upset my tummy, so once in a while, I prefer it vs other GF breads.

Sourdough bread (4-5 slices)
2 avocados, cubed
2 garlic cloves, minced
1 garlic clove for the toasts, skin removed
1/2 tsp of paprika flakes
juice of 1 lime
drizzle of extra virgin olive oil

Preheat the oven to 450 degrees. Brush the bread with olive oil and toast for about 10 minutes (the time might vary depending on the oven).

Now, slice the avocado and open by twisting it. Carefully remove the pit. Holding half of the avocado in your palm, carefully slice it with the knife so you will have cubes. (Let me know if anyone needs a tutorial on how you can do this. My hubby thinks many might not know, but I usually assume otherwise). Flip the skin and the cubes of avocado will fall into the designated bowl. If you are nervous and not sure how to do this, you can always use a tablespoon and just remove half of the avocado by carefully sliding the spoon between avocado and the skin. At that point, you can just cube the avocado as you would any other vegetable.

Juice the lime, add the minced garlic, paprika flakes, drizzle of olive oil and salt and pepper. Taste and see if you need to adjust seasoning.

Remove the toasts from the oven and rub with the remaining garlic over the toasted bread (been making the garlicky toasts this way since childhood :)). Whatever is left of the garlic, you can always mince and throw in the avocado mix. Top the toast with the avocado mixture and enjoy!


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