This avocado toast recipe is so pretty and delicious! The cilantro and garlic give it flavor and a kick. The bread you choose makes all the difference. I used a chewy, dense sourdough, which has a crisp crust and great flavor. The mozzarella adds richness and the tomatoes are sweet and delicious. The fresh bite from the arugula microgreens finishes the toast perfectly. You can find more delicious ideas here and here!
Serving Size: 4 slices
4 slices of sourdough bread
1 tablespoon fresh cilantro chopped
1 garlic clove, minced
The juice from 1/2 of a lime
Red chili pepper flakes to taste
Maldon Sea Salt to taste
1 pint of cherry tomatoes
Aet the oven to 375 degrees.
Slice the cherry tomatoes in half.
Place them in a baking dish and drizzle them with olive oil.
Add a bit of salt and pepper.
Roast the tomatoes for 40 minutes.
Cut the avocado in half.
Remove the avocado pit and discard it.
Cube the avocado by cutting the avocado just to the skin but not piercing it.
Scoop the avocado into a bowl.
Add the lime juice, garlic, cilantro, pepper flakes, and salt.
Mash the avocado mixture until it is creamy.
Toast the bread.
Cut the mozzarella into thin slices.
Spread the avocado onto the toast and top it with mozzarella, roasted tomatoes, and microgreens.