Kelly’s Avocado Toast
Simple ingredient Avocado Toast with Arugula and Blistered Cherry Tomatoes. The perfect brunch idea and if you want to add additional protein add an egg on top or side of bacon!
Ingredients:
2 pieces sourdough bread
3/4 avocado
1 lemon wedge
~15 cherry tomatoes
1/2 TBSP The Olive Tap’s Tuscan Herb Olive Oil
A drizzle of The Olive Tap’s Aceto Balsamico di Modena, Riserva
Pinch of sea salt
Directions:
Preheat oven to 400°. Prepare baking sheet with parchment paper.
Drizzle Tuscan Herb Olive Oil over tomatoes and roast for 15 minutes, stirring halfway through. Toast bread to your preference then spread avocado on toast and add arugula and roasted tomatoes on top. Squeeze lemon over toast. Drizzle the Riserva balsamic vinegar over the toast and sprinkle with salt.
Enjoy!
Recipe by Kelly P, Colorado Springs
Featured Products:
Tuscan Herb Olive Oil
Aceto Balsamico di Modena Riserva
Similar Recipes:
Asparagus Frittata with Porcini Mushroom Olive Oil
Janine's Mediterranean Eggs