Avocado Toast Six Ways
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Recipes in this Video
6 recipes
Ingredients
- ●2 medium sweet potatoes
- ●1 ripe avocado
- ●1 ball burrata cheese
- ●1 cup microgreens
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●1 tbsp lemon juice
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash and peel the sweet potatoes, then slice them into 1/2 inch thick slices.
- 3Arrange the sweet potato slices on a baking sheet and drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
- 4Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly crispy.
- 5While the sweet potatoes are baking, prepare the avocado. Cut it in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and mix in lemon juice, salt, and red pepper flakes if using.
- 6Once the sweet potato slices are done, remove them from the oven and let them cool slightly.
- 7Spread a generous amount of the mashed avocado on each sweet potato slice.
- 8Tear the burrata cheese into pieces and place on top of the avocado spread.
- 9Top with a handful of microgreens for garnish.
- 10Serve immediately as a delicious and healthy snack or light meal.
Equipment
baking sheetknifecutting boardmixing bowlfork
Ingredients
- ●2 slices multigrain bread
- ●1 ripe avocado
- ●2 large eggs
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●1 tbsp olive oil (optional)
- ●1 tbsp lemon juice
Instructions
- 1Bring a pot of water to a boil and gently add the eggs. Boil for 9-12 minutes depending on desired doneness.
- 2Once cooked, transfer the eggs to an ice bath to cool for a few minutes before peeling.
- 3While the eggs are cooling, toast the multigrain bread slices until golden brown.
- 4Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and mix in lemon juice, salt, and pepper.
- 5Spread the mashed avocado evenly over the toasted bread slices.
- 6Slice the hard-boiled eggs and arrange them on top of the avocado toast.
- 7Sprinkle with red pepper flakes for added spice, if desired.
- 8Drizzle with olive oil for extra flavor, if using.
- 9Serve immediately and enjoy your nutritious toast.
Equipment
potice bathbowlforktoasterknife
vegetarian
Ingredients
- ●4 slices pumpernickel bread
- ●1 ripe avocado
- ●1 medium beet, cooked and sliced
- ●1/2 cup feta cheese, crumbled
- ●1 tbsp olive oil
- ●1 tbsp lemon juice
- ●Salt to taste
- ●Pepper to taste
- ●Fresh dill for garnish (optional)
Instructions
- 1Toast the pumpernickel bread slices until they are crispy and golden brown.
- 2In a bowl, mash the ripe avocado with olive oil, lemon juice, salt, and pepper until smooth.
- 3Spread the mashed avocado evenly over each slice of toasted pumpernickel bread.
- 4Layer the sliced beets on top of the avocado spread.
- 5Sprinkle crumbled feta cheese generously over the beets.
- 6Garnish with fresh dill if desired.
- 7Serve immediately as an appetizer or light meal.
Equipment
toastermixing bowlknifespatula
This dish combines traditional Italian flavors with a modern twist, making it a popular choice for brunch or light snacks.
Ingredients
- ●4 slices Italian bread
- ●1 ripe avocado
- ●1 cup mascarpone cheese
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●Fresh basil leaves for garnish
Instructions
- 1Toast the Italian bread slices until golden brown.
- 2In a bowl, mash the ripe avocado with lemon juice, salt, and black pepper until smooth.
- 3Spread a generous layer of mascarpone cheese on each slice of toasted bread.
- 4Top the mascarpone with the mashed avocado mixture.
- 5Drizzle olive oil over the top of each toast.
- 6Garnish with fresh basil leaves.
- 7Serve immediately as an appetizer or snack.
Equipment
ToasterMixing bowlSpoonKnife
pescatarian
Ingredients
- ●4 slices pumpernickel bread
- ●1 ripe avocado
- ●4 oz smoked salmon
- ●1/2 cucumber, thinly sliced
- ●4 radishes, thinly sliced
- ●1/4 red onion, thinly sliced
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh dill (optional)
Instructions
- 1Toast the pumpernickel bread slices until they are crispy and golden brown.
- 2While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- 3Mash the avocado with a fork and add olive oil, salt, and black pepper to taste. Mix until smooth.
- 4Spread a generous layer of the mashed avocado on each slice of toasted pumpernickel bread.
- 5Layer the smoked salmon evenly over the avocado spread on each toast.
- 6Add the cucumber slices on top of the smoked salmon.
- 7Arrange the radish slices and red onion slices over the cucumbers.
- 8If desired, sprinkle fresh dill on top for added flavor.
- 9Serve immediately as an appetizer or light meal.
Equipment
toastermixing bowlforkknifecutting board
Ingredients
- ●4 slices multigrain bread
- ●2 ripe avocados
- ●4 hard-boiled eggs
- ●8 oz burrata cheese
- ●1 cup microgreens
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●1 tbsp lemon juice
Instructions
- 1Toast the multigrain bread slices until golden brown.
- 2While the bread is toasting, prepare the avocados by cutting them in half, removing the pit, and scooping the flesh into a bowl.
- 3Mash the avocado with a fork, adding lemon juice, salt, and black pepper to taste.
- 4Peel the hard-boiled eggs and slice them in half or quarters, depending on your preference.
- 5Once the bread is toasted, spread a generous layer of the mashed avocado on each slice.
- 6Top each avocado toast with slices of hard-boiled egg.
- 7Tear the burrata cheese into pieces and place on top of the eggs.
- 8Sprinkle microgreens over the burrata and drizzle with olive oil.
- 9If desired, add red pepper flakes for a bit of heat.
- 10Serve immediately and enjoy your nutritious toast.
Equipment
toastermixing bowlknifecutting boardspoon
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