These simple mini avocado toasts are the perfect small plate for sunny days. Made with roasted heirloom cherry tomatoes and fresh basil, this appetizer is sure to impress.
Appetizer, Small Plate, Snack
AuthorStephanie McKercher, RDN
1/2baguettecut into thin slices (whole grain preferred)
1pint2 cups cherry tomatoes (I used heirloom for color)
Salt and pepper
2avocadosI had some leftover, could probably get away with 1 1/2
1/4cupalfalfa sproutsor any sprout or micro-green
1/4cupbasilchopped into thin ribbons
Preheat oven to 450ºF and toast bread. (I just put the bread slices on a baking sheet in the oven while it was preheating.) Remove bread from oven, transfer to a flat surface such as a cutting board, and set aside.
In a medium sized bowl, toss tomatoes with oil, salt and pepper. Transfer to the baking sheet and roast in oven for 15-20 minutes, or until soft and browned in some areas. Set aside.
Using the same bowl, mash together avocados and hemp seeds. (I like to leave some chunks.)
Spread mashed avocado generously on one side of each slice of toast. Top each with a small handful of sprouts.
Transfer roasted tomatoes back to the bowl and toss with chopped basil. Spoon tomatoes on top of toast slices and sprinkle with nutritional yeast if desired before serving.
This recipe originally appeared on GratefulGrazer.com.