banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Smashed Avocado Toasts

    Share

    This is an easy and satisfying way to eat an avocado. It also doubles as a quick and colourful hors d’oeuvre.

    Advertisement

    1/4 cup (60 mL) extra-virgin olive oil
    1 1/2 tsp (7 mL) cumin seeds
    1 whole grain baguette
    2 avocados, peeled and coarsely chopped
    1 lemon or lime
    Sea salt and ground black pepper, to taste

    Preheat oven to 450 (230 C).

    In small saucepan, carefully heat oil until just warm. Add cumin seeds, then remove from heat. Let steep 10 to 15 minutes.

    Slice baguette into thin rounds and spread on baking sheet. Lightly brush each piece (both sides) with cumin-infused oil.

    Bake in oven until lightly toasted, 2 to 3 minutes per side.

    Top each toast with a piece of avocado and smash down with fork. Place on platter and squeeze lemon or lime juice over top. Sprinkle with salt and pepper to taste.

    Makes 18 to 20 pieces.

    Each piece contains: 140 calories; 4 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 20 g carbohydrates; 2 g fibre; 209 mg sodium

    source: "Avocados", alive #347, September 2011

    Advertisement

    Smashed Avocado Toasts

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Warming Winter Chocolate Bark
    Food

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.