Grilledavocadoontoastmarthastewart Recipes

GRILLED AVOCADO ON TOAST

Steps:

• Brush 1/2 avocado (pitted and peeled) with fresh lime juice and olive oil. Grill, cut side down, for 1 to 2 minutes, creating grill marks. Turn to create crosshatch marks, and grill for 1 minute more. Meanwhile, brush 1 side of a slice of bread with olive oil, and grill, about 30 seconds per side. Top bread with thin slices of parmesan and the grilled avocado. Mash with a fork, brush with olive oil and salt.

GRILLED AVOCADO ON TOAST (MARTHA STEWART)

Steps:

• Peel avocado, brush with line juice and olive oil. Slice bread, brush with olive oil. Grill both just long enough to get grill marks. Top bread with parmesan, place ham slice next, then mash avocado on top. Salt to taste. Serve immediately.

GRILLED-VEGETABLE TOSTADAS

Steps:

• Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside.
• Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.

AVOCADO TOAST WITH GRILLED CHEESE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
• Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
• Return to broiler until cheese is melted, 2 to 3 minutes.

GRILLED CHICKEN TOSTADAS

Steps:

• Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
• Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
• Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
• Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.