Avocado & Bean Toast with Balsamic Roasted Tomatoes
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
4 slices whole wheat bread
For the tomatoes:
4 tomatoes, halved
1 tbsp extra virgin olive oil
1 clove garlic, sliced
1 tbsp balsamic vinegar
salt and pepper, to taste
4 tomatoes, halved
1 tbsp extra virgin olive oil
1 clove garlic, sliced
1 tbsp balsamic vinegar
salt and pepper, to taste
For the avocado:
14 oz (400 g) can cannellini beans, rinsed, drained
2 avocados, flesh chopped
3 tbsp lemon juice
4 tbsp fresh parsley, chopped
4 tbsp fresh basil, chopped
1 garlic clove, chopped
salt and pepper, to taste
14 oz (400 g) can cannellini beans, rinsed, drained
2 avocados, flesh chopped
3 tbsp lemon juice
4 tbsp fresh parsley, chopped
4 tbsp fresh basil, chopped
1 garlic clove, chopped
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
351
Fats
21 g
Protein
8 g
Carbs
37 g
Instructions
- Preheat oven to 430°F (220°C).
- Place tomatoes in baking dish, cut side up, and drizzle olive oil. Place slices of garlic into tomatoes and drizzle balsamic vinegar. Season with salt and pepper.
- Place tomatoes into oven and roast for 15 to 20 minutes, then remove from oven and set aside to cool slightly.
- Place cannellini beans, avocado, lemon juice, parsley, basil, and garlic into food processor. Season with salt and pepper and blitz until smooth.
- Toast bread and assemble by dividing avocado paste equally over 4 slices. Top each toast with roasted tomato and serve immediately.