This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.
"Saw a bird eating a piece of avocado toast. Guess it was some kind of millennial falcon." -Sarah McLaughlin
I love this version of avocado toast. The sweet and umami flavor from the tomatoes and shallots goes great with the sharp, vinegary capers and sweet basil. All of that is pulled together by the creamy avocado and herbaceous basil.
The great thing is the tartness of the capers and lemon juice along with the other rich flavors helps reduce the amount of added salt you need to make the dish really delicious and balanced.
Servings: 2 | Serving size: 1 slice bread with toppings
Cooking Time: 45 Minutes
This recipe can easily be multiplied but does not make good leftovers.
Place a small skillet in the oven and preheat to 350°F.
When the oven is hot add the oil to the pan and swirl to coat.
Add the tomatoes and shallots and toss to coat well and return the pan to the oven.
Roast the tomatoes and shallots for about 10 to 12 minutes. Toss about every 3 to 4 minutes.
While the tomatoes and shallots are roasting mash the avocado in a small bowl.
Add the salt, pepper and lemon juice and fold together.
After the tomatoes and shallots have roasted about 10 to 12 minutes add the capers.
Toss and return the pan to the oven for 4 to 5 minutes.
Toast the bread and then spread the avocado mixture on top.
Top with the roasted shallot, caper, and tomato mixture, then the basil.
Serving size: 1 slice toast with mushrooms
|Calories 280||Calories from Fat 162|
|% Daily Value|
|Total Fat 18g||23%|
|Saturated Fat 2.5g||13%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 27g||10%|
|Dietary Fiber 10g||35%|
|Vitamin A 4%||Vitamin C 24%|
|Calcium 6%||Iron 10%|
|Vitamin K 30mcg||Potassium 800mg|