banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Avocado Flatbread Appetizer

Serves 4 | Ready in 30 minutes

    Share

    Avocado Flatbread Appetizer

    Avocado is one of those crowd-pleasing ingredients. Who doesn’t love avocado? Answer: no one that I am aware of! This avocado flatbread is the perfect party dish for several reasons. First, it’s easy to make and only requires a few ingredients. Second, it’s easy to eat. You and your guests won’t even need a napkin. And third, it’s rich (with the good kinds of fats). Party food should feel indulgent, right? And lastly, it’s pretty. Avocados always help create an eye-catching dish for a party’s food table.

    Advertisement

    Tip: How to make balsamic reduction

    It’s easy! Just bring 1/3 cup balsamic vinegar and 1 Tbsp coconut sugar to a boil in a small saucepan over medium heat. Reduce heat and simmer until the mixture turns syrupy.

    Advertisement

    Avocado Flatbread Appetizer

    Ingredients

    • 1 flatbread or pizza crust/dough
    • 3 Tbsp extra-virgin olive oil
    • 1 Tbsp smoked extra-virgin olive oil (optional)
    • 4 garlic cloves, minced
    • 1 heaping Tbsp nutritional yeast
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 4 ripe avocados
    • Balsamic reduction, for serving
    • Hemp hearts, for serving

    Nutrition

    Per serving:

    • calories347
    • protein8g
    • fat22g
    • carbs38g
      • sugar5g
      • fiber8g
    • sodium317mg

    Directions

    01

    Place flatbread or pizza crust/rolled-out dough on parchment-lined baking sheet. Preheat oven to temperature noted on your crust/dough packaging.

    02

    In small container, combine olive oils, garlic, nutritional yeast and salt and pepper. Shake well. With your hands or a brush, lather crust/dough with oily spread. Bake until golden (or see crust/dough package instructions). When base is done baking, remove from oven to let cool.

    03

    Slice avocados vertically and remove pits. Make lengthwise incisions about 1/4 inch apart. Use spoon to remove sliced avocado halves. Keep them whole, and, with your hands, gently fan slices out. Add slices to flatbread or crust/dough. Continue this step until base is covered.

    04

    Garnish your creation with a thick, generous drizzle of balsamic reduction, sprinkle of hemp hearts and sea salt, if desired. Slice into thin slices or squares and serve.

    Advertisement

    Like this recipe?

    This recipe is part of the A Holiday-Worthy Vegan Menu collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.