Avocado has become an essential ingredient of my diet now (2-3 per week) and I feel very good eating it considering its mono-saturated fat content. My love affair with avocados first started with Guacamole. When we moved to California, it become part of my weekday salads. Soon, I was eating it for weekend brunches with omelets. Then I found this great recipe about avocado toasts which I started enjoying for weekday breakfast. You can call it avocado open sandwich or avocado bruschetta. Here is my version of this recipe.
Ingredients:
2 slices of multi-grain or whole wheat or sourdough bread
1 medium size ripe avocado (chunky pieces)
3 teaspoon extravirgin olive oil (or more based on taste)
1 clove of garlic
salt to taste (~1/4 -1/2 teaspoon)
1 teaspoon sumac (for sourness)
1 teaspoon red chilli flakes
- Toast two slices of bread in a toaster
- Rub the garlic clove on each slice and apply about 1/2 teaspoon oil on each slice
- Place chunky pieces of half of the avocado on each bread slice
- In a small bowl, mix 2 teaspoon oil, salt, and chilli flakes (or you can directly sprinkle them on the avocado as well)
-Drizzle the mixture over the bread slices
- Sprinkle sumac over the slices
Enjoy this super yummy toast. Sometime when I am in hurry, I use garlic flavored olive or avocado oil and avoid garlic clove.
