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Dlts: Dulse, Lettuce, Tomato, and Avocado Crostini

Makes 12 crostini.


    These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette.


    What’s in a name?

    Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.


    Dlts: Dulse, Lettuce, Tomato, and Avocado Crostini


      • 1 baguette, sliced into about 12 slices
      • 5 g (0.18 oz) dulse, broken into 2 in (5 cm) pieces if large
      • 1/2 ripe avocado
      • 1 small head of lettuce
      • 3 small tomatoes, sliced


      Per serving:

      • calories166
      • protein6 g
      • total fat2 g
        • sat. fat0 g
      • total carbohydrates33 g
        • sugars1 g
        • fibre2 g
      • sodium370 mg



      In large skillet over medium heat, toast baguette slices. Remove baguette and gently toast dulse, 2 minutes per side, or until crispy. Spread about 1 tsp (5 mL) avocado on each crostini, and top with lettuce and tomato slices and crisped dulse. Serve immediately.



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