Avocado Toast

Sometimes simple is best. Sometimes adding a little somethin' somethin' to simple truly becomes a game changer. That is the case with this pseudo-paleo avocado toast recipe.

As always, topping are completely up to the chef du jour, but this particular combination is a solid go-to.

Here we go.

Rice MilletSalamiAvocadocherry tomato with basil herb on white background with shadow

The Goods:

Rice Millet Bread- Toasted
Half an Avocado
Cherry Tomatoes
Sliced Dry Salami
Cheese, Gouda or Havarti (optional)
Fresh Basil
Fresh Arugula
Salt and Pepper

How To:

If using rice millet bread, defrost slices before putting into toaster oven. If you only have a toaster, preheat the oven to 350 degrees. 

Toast your toast, but not too much because we'll be toasting more later. 

Lay down your salami and sliced cheese and toast further. 

Once the cheese begins to bubble, pull out of toaster or conventional oven and spread gooey cheese over the surface. 

Slice your basil and lay on with cherry tomatoes. 

Using the side of the avocado without the pit, scrap up the fruit with a fruit and sprinkle with salt and pepper. Spread the avocado on the toast, covering completely.

Garnish with arugula. 

And you're good to go! So yummy and good for you too. 


Use your ← → (arrow) keys to browse

Leave a reply