eye roll. how cliche, right? wrong my friends, so wrong. While avocado toast seems to be all the rage
these days, it's for an excellent reason. I promise.
Here's the deal: I'm not a foodie.
We generally eat pretty healthy over here, but it's not because I love healthy food, it's because I love my family. (girlfriend does buy the occasional bag of "Nacho Doritos" or "Chicken in a Biscuit" at the grocery store - old habits die HARD). BUT, avocado toast is all it's chalked up to be. Crunchy toast, creamy avocado, cool crisp tomatoes, salty parmesan & sweet balsamic glaze.
It's almost as good as a chocolate oreo milkshake! #fatkidatheart #oreos4lyfe #treatyoself
Here's how we do it:
I like to use a loaf of vienna or pugliese bread from the grocery store bakery. It's sweet & chewy inside, and has crispy crust. We toast it lightly and start layering while it's warm. First up, AVOCADO. I use about 1/3 of an avocado (more or less - whatever you fancy), and slice 2-3 grape tomatoes in half for the next layer. We keep ours in the fridge, as they keep their crisp better that way. Next up - shredded parmesan cheese - you really don't need to much of this, a little cheese goes a long way in the salt department. I drizzle some Balsamic Glaze on top (probably my favorite fridge essentials - SO good on everything! We use this one)
Finally, I top it off with a generous amount of freshly ground sea salt. And VOILA! You're done!
This is not only a great lunch, but a healthy snack for the kids (baylor is obsessed), and it also makes a great appetizer for parties (just cut your bread slices in half or use a french baguette instead).