It’s weird when toast starts making headlines, but that’s where we are right now. Do a search for avocado toast. Trust me, you will be bowled over by the number of healthy minded folks that have tossed butter and jelly out the window, and are now slathering avocados on their morning bread. I think it’s the Oprah factor. I hear she likes it.
Being the fashion maven that I am (as I sit here in my son’s old discarded t-shirt and a pair of cheap, plastic cheaters from Walgreens) I thought I would whip up my own avocado toast offering. The idea of adding roasted garlic popped into my head, and so I gave it a try. Thank you Oprah. I’m now a believer too!
Roasting garlic is a breeze, and what’s nice is that you can use it now and later. In other words, roast a head of garlic, use a few cloves on your avocado toast, and then add the rest to a salad dressing, mashed potatoes, or a pasta sauce. Roasted garlic is sweet, so you won’t offend anyone at the breakfast table, or in your morning meeting. Totally good-bye kiss friendly.
Roasted Garlic and Avocado Toast with Sundried Tomatoes
- Yield: 4 Servings 1x
- 1 head of garlic (or as many as you like if you want to use in a different recipe later)
- 4 large slices sourdough bread, toasted
- 1 medium fully ripe avocado
- Kosher salt
- Olive oil
- 1 oz. sun dried tomatoes, snipped into bits (27gr)
- Heat your oven to 350°F (176°C) Place the garlic in an oven proof pan, and bake in the oven for 30 minutes. Remove from the oven, and allow to cool completely.
- Meanwhile, toast the sourdough bread. Spread each slice with 1/4 of the avocado. Sprinkle each slice with a pinch of kosher salt, and about 1/2 tsp (5ml) of olive oil.
- Break apart the head of garlic into cloves, then trim off the point of one of the cloves. Squeeze 1-2 cloves of garlic onto your avocado toast, and garnish with the sun-dried tomato bits. Serve immediately.
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