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