TOMATO-AVOCADO TOASTS
Entertaining can be easy -- and good for you. These bites with lycopene-rich tomatoes and heart-healthy avocados are a virtuous and delectable cocktail party offering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.
- Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.
Nutrition Facts : Calories 60 g, Fat 4 g, Fiber 1 g, Protein 1 g
JAMMY TOMATO TOAST WITH EGGS AND AVOCADO
This recipe was inspired by the popular Middle Eastern dish shakshuka - an aromatic tomato and pepper sauce that's topped with eggs for a satisfying meal any time of the day. Here, a similar sauce is simmered with sweet honey until jammy and then chilled for a different kind of spread on your morning toast. Each serving is topped off with a fried egg and sliced avocado for a quick and filling breakfast that aligns with the Mediterranean diet.
Provided by Food Network Kitchen
Time 3h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
- Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
- Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
- For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.
TOMATO & AVOCADO SANDWICHES
I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. -Sarah Jaraha, Moorestown, New Jersey
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread avocado over 2 slices of toast. Top with tomato and shallot. Spread hummus over remaining toast slices; place on top of avocado toast, facedown on top of tomato layer.
Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
EGG, AVOCADO, & TOMATO TOAST RECIPE BY TASTY
Here's what you need: bread, avocado, cherry tomatoes, egg
Provided by Greg Perez
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Sliced two cherry tomatoes.
- Mash ½ of 1 avocado with salt. (Use the other half for another toast.)
- Prepare bread in a toaster to desired crispiness.
- In a pan, fry an egg sunny side up.
- Assemble the toast by spreading avocado on the toast, then the tomatoes and topping everything with the egg.
- Enjoy!
ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI
Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.
Provided by Julie Hubert
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 59m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
- Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
- Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
- Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
- Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 14.3 g, Cholesterol 29.9 mg, Fat 21.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 253.6 mg, Sugar 2.2 g
AVOCADO AND TOMATO TOAST
Yummy crisp toast smothered with seasoned avocado and tomato slices
Provided by c4rous3l
Time 15m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Cut your avocado into cubes & mash into a paste, season with plenty of salt & pepper. (it's up to you how chunky you would like it)
- Toast your bread, for ciabatta & baguette warm in the oven with some olive oil with a little seasoning.
- Slice your tomato (Mozzarella or Bacon)
- Spread on your avocado to the toasted bread & layer on slices of tomato (Mozzarella or Bacon)
- Finish with fresh basil
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