Food & Drink

Recipe of the Week: Veggie Toast

Heather Christo gives avocado toast a nutritious, flavorful upgrade

By Compiled by Kate Murphy November 2, 2015

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Avocado toast has swept the health-conscious, social-media-savvy nation. For a while, it seemed like every food post on Instagram featured the green delicacy artfully spread upon nutrient-rich multigrain bread. While avocado toast is a well-known treat, the dish does tend to become repetitive.

Thankfully, Seattle-based entertaining expert and food blogger, Heather Christo, revived the popular snack with her Ultimate Veggie Toast, which features creamy avocado, garlicky hummus, and juicy tomato all on slices of baguette (which, let’s be honest, is the superior bread). It’s tasty. It’s nutritious. It looks great with both Mayfair and Lo-Fi filters. What’s not to love?

Ultimate Veggie Toast
Prep Time: 5 minutes
Cook Time: 2 minutes
Serves: 1

Ingredients
2 toasted pieces baguette (I used gluten free vegan bread)
⅓ cup Fresh Pea Hummus (or any other hummus that you like!)
½ avocado, thinly sliced
4 tomato slices
1 cup curly kale finely chopped
3 tablespoons shredded carrots
2 tablespoons thinly sliced shallots
2 teaspoons olive oil
1 teaspoon red wine vinegar
kosher salt
2 tablespoons broccoli sprouts
2 teaspoons olive oil
Instructions
Spread the hummus on the toasted bread and pile with avocado and tomatoes (sprinkle with salt).
In a small bowl, toss the curly kale, carrots and shallots with the 2 teaspoons olive oil and 1 teaspoon red wine vinegar. Season to taste with kosher salt.
Pile the salad on top of the tomato and add the sprouts to the very top. Drizzle each toast with 1 teaspoon olive oil.

Ingredients

  • 2 toasted pieces baguette (I used gluten free vegan bread)
  • ⅓ cup Fresh Pea Hummus (or any other hummus that you like!)
  • ½ avocado, thinly sliced
  • 4 tomato slices
  • 1 cup curly kale, finely chopped
  • 3 tablespoons shredded carrots
  • 2 tablespoons thinly sliced shallots
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegarkosher salt
  • 2 tablespoons broccoli sprouts
  • 2 teaspoons olive oil

Instructions
1. Spread the hummus on the toasted bread and pile with avocado and tomatoes (sprinkle with salt).
2. In a small bowl, toss the curly kale, carrots and shallots with the 2 teaspoons olive oil and 1 teaspoon red wine vinegar. Season to taste with kosher salt.
3. Pile the salad on top of the tomato and add the sprouts to the very top. Drizzle each toast with 1 teaspoon olive oil.

 

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