Open-Face Avocado & Cheese Toasts

4
Easy
Breakfast

Characteristics

Under 30 minutes High Fibre Without peanuts Without nuts Vegetarian

Nutritional Facts Per Serving

390
Calories
12 g
Protein
28 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 390
  • Lipides 28 g
    • Saturated fat  8 g
  • Cholesterol 30 mg
  • Sodium  450 mg
  • Carbs 28 g
    • fiber  5 g
  • Protein 12 g

Ingredients

  • 1 ripe medium avocado
  • 2 tsp (10 mL) lime juice
  • 4 slices French bread (1/2-in./1-cm thick)
  • 1/4 cup (60 mL) mayonnaise
  • 1 1/2 cups (375 mL) baby arugula or baby spinach
  • 8 slices ripe tomatoes
  • 1 cup (250 mL) coarsely grated yellow cheese flavoured with Jalapeno
  • 1/4 cup (60 mL) coarsely chopped fresh cilantro, optional

Method

  1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper. Peel and pit the avocado and cut it into 12 thin wedges. Gently coat the avocado with lime juice. Set aside.
  2. Spread one side of each bread slice with mayonnaise and place -- mayo-side up -- on baking sheet. Layer arugula or spinach on each bread slice. Top with tomato and avocado slices of tomato. Sprinkle with grated cheese.
  3. Bake 10 minutes or until cheese is melted and bread is lightly toasted. Sprinkle with cilantro to serve, if desired.

Related Recipes