Mini Avo Toasts Recipes

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MINI AVOCADO TOASTS



Mini Avocado Toasts image

Make a miniature version of your favorite avocado toasts for your next party appetizer!

Provided by Courtney Whitmore

Categories     Appetizer

Time 22m

Number Of Ingredients 6

1 whole grain baguette (sliced)
4 large avocados (ripe)
1 tablespoon lime juice
1/4 cup feta (crumbled)
1/2 cup walnuts (chopped)
2 tablespoons everything bagel seasoning

Steps:

  • Toast baguette slices at 350 degrees for 7 minutes or until crisp.
  • Cut avocados in half, remove the pit, and scoop flesh into a bowl. Add lime juice and mash with a fork.
  • Spread avocado on each toast slice.
  • Top with crumbled feta, chopped walnuts, and everything bagel seasoning.

Nutrition Facts : Calories 105 kcal, Carbohydrate 9 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 84 mg, Fiber 3 g, ServingSize 1 serving

MINI AVO TOASTS



Mini avo toasts image

Make our mini avocado toasts for a healthy canapé to serve at a party. They come with two toppings - a vegetarian quail's egg option and a crabmeat version

Provided by Sophie Godwin - Cookery writer

Categories     Canapes

Time 30m

Yield Makes 24

Number Of Ingredients 11

2small wholewheat tortillas (40g)
1 tbsp cold pressed rapeseed oil
1 small ripe avocado
½ lemon , juiced
6 quail's eggs
splash of white wine vinegar
pinch of smoked paprika
50g white crabmeat
½ lemon , zested
3 radishes , sliced
few dill sprigs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut each tortilla into 12 triangles. Brush with the oil and sprinkle with salt, then arrange on two baking trays. Roast for 6-8 mins until crisp, turning midway through. Leave to cool.
  • Soft-boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cool, peel the eggs and cut in half. Mash the avocado, season and add the lemon juice to taste. Mix the crabmeat with the zest.
  • To serve, divide the avocado between the toasted triangles. Top 12 with an egg half, then sprinkle over the paprika. Top the remaining toasts with the radish and crabmeat, then garnish with the dill sprigs.

Nutrition Facts : Calories 29 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

AVOCADO TOASTS



Avocado Toasts image

There are two secrets to these simple avocado toasts: rubbing the bread with garlic for just a hint of flavor and adding a pop of crunchy sea salt on top.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

One 8-ounce ripe avocado, halved, pitted and peeled
Fine salt and freshly ground black pepper
4 slices whole grain or whole wheat bread
1 clove garlic, peeled and halved
2 tablespoons extra-virgin olive oil or unsalted butter, softened
Flaky sea salt, for serving
Crushed red pepper flakes, optional

Steps:

  • Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
  • Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

Nutrition Facts : Calories 168, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams

AVOCADO TOAST



Avocado Toast image

It may seem silly to give a recipe for avocado toast, but there is an art to it, as with most things that are both simple and perfect. Here, you want to make sure of a few things: that the bread you use is sturdy and has some taste; that there's enough salt and citrus to bring out the avocado's flavor; and that you use a good olive oil to bring it all together. These garnishes, from the Australian café Two Hands in Manhattan, are tasty but unnecessary.

Provided by Julia Moskin

Categories     breakfast, brunch, easy, for one, for two, lunch, quick, snack, sandwiches

Time 5m

Yield 2 servings

Number Of Ingredients 10

2 large slices crusty, chewy sourdough bread, preferably whole wheat
1 ripe avocado, halved, pit removed
Extra-virgin olive oil
Flaky salt and coarsely ground black pepper
Half a lemon or lime
Poached or fried eggs
Thinly sliced pickled or fresh red chiles, such as Fresno or cherry
Thinly sliced pickled red onions
Pepitas (pumpkin seeds) or sesame seeds, or both
Herbs, such as basil, cilantro, mint or baby arugula

Steps:

  • Toast the bread to your liking. Meanwhile, use a wide spoon to remove the avocado halves from the peel, keeping them in large pieces.
  • Drizzle the hot toast lightly with olive oil and sprinkle with salt. Let cool slightly, then place one avocado half on each slice of toast. Use the back of a fork to roughly mash the avocado into the bread, keeping it as chunky as possible.
  • Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.

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