For the savoury-loving Mom, these tartines are quick to prepare and look fabulous on the brunch table. A refreshed take on the now-classic avocado toast, they’re perfect on their own or paired with a colourful smoothie, tofu scramble, and fresh fruit salad.
How to choose a ripe avocado
Essential to this recipe, ripe avocados will yield to your thumb when pressed gently and will have turned from green to a dark brown-green. The flavour goes from vegetal when underripe to buttery and savoury at its eating peak. Avoid overripe and bruised avocados with sunken skin, as these are past their prime.
Avocado Tartines with Umami Sauce, Tomatoes, and Japanese-Style Sprinkle
Ingredients
- 2 tsp (10 mL) toasted sesame oil
- 1 garlic clove, peeled and grated
- 2 tsp (10 mL) grated fresh gingerroot
- 3 Tbsp (45 mL) maple syrup
- 2 Tbsp (30 mL) tomato paste
- 1/4 cup (60 mL) no-salt added vegetable broth
- 3 Tbsp (45 mL) unsweetened rice vinegar
- 2 Tbsp (30 mL) low-sodium tamari
- 6 thick slices whole grain sourdough or gluten-free bread
- 2 Tbsp (30 mL) plant-based mayonnaise
- 3 ripe avocados, halved, pitted, and peeled
- 1 cup (250 mL) cherry tomatoes, halved
- 2 tsp (10 mL) Japanese-style sprinkle such as shichimi togarashi or toasted sesame seeds
Nutrition
Per serving:
- calories488
- protein11 g
- total fat26 g
- sat. fat5 g
- total carbohydrates 56 g
- sugars10 g
- fibre9 g
- sodium683 mg
Directions
01
For umami sauce, in medium saucepan, heat oil over medium and sauté garlic and ginger for 30 seconds to 1 minute, until fragrant. Whisk in maple syrup and tomato paste and cook for a few seconds. Slowly whisk in broth, vinegar, and tamari, and bring to a simmer. Simmer, uncovered, for 15 to 20 minutes, until thickened slightly. Continue to cook, uncovered, if a thicker sauce is desired. Store sauce in airtight container in the fridge for up to 2 weeks. Enjoy leftover sauce on grain bowls and steamed greens throughout the week.
02
For tartines, toast bread and place on warmed platter or plates. Spread each slice with mayonnaise and add avocado half to each slice of bread; smash avocado onto bread with fork, or thinly slice avocado and fan out. On top of avocado, add tomatoes, cut side up, followed by a drizzle of umami sauce and sprinkle of shichimi togarashi or sesame seeds. Serve immediately.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
