High Protein Avocado Toast with White Beans & Roasted Tomatoes | Gluten Free & Vegan

• Vegetarian

• Produce

  • 2 Avocados, pitted
  • 1/4 cup Basil, leaves
  • 1 Basil, leaves
  • 1 15 oz can Cannellini beans, no salt added
  • 3 clove Garlic
  • 1/4 cup Parsley
  • 4 Roma tomatoes

• Condiments

  • 2 tsp Balsamic vinegar
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 Fleur de sel
  • 1 Salt and pepper
  • 1 Pinch Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 slices Bread, thickly cut gluten free

Found on abbeyskitchen.com

Description

Directions

• Preheat oven to 450 F.
• Toss the tomatoes with the oil and spread out onto a baking sheet, cut side up. Add the garlic into the cavities of the tomatoes, drizzle with balsamic and add a pinch each of salt and pepper. Lightly press the tomatoes down to flatten.
• Roast until the tomatoes soften and caramelize, about 20-30 minutes. Allow them to cool compltely, then carefully remove and discard the skin.
• Meanwhile, add the beans, avocado, lemon juice, parsley, basil, garlic, salt and pepper to a food processor and puree until smooth.
• Once the tomatoes are finished, brush the bread with the remaining oil and toast on the bakign sheet in the hot oven until lightly golden brown, about 5 minutes.
• To assemble, divide the avocado between the four slices of toast, top with a piece of roasted tomato and garnish with the fresh basil leaves and fleur de sel.
• Preheat oven to 450 F.
• Toss the tomatoes with the oil and spread out onto a baking sheet, cut side up. Add the garlic into the cavities of the tomatoes, drizzle with balsamic and add a pinch each of salt and pepper. Lightly press the tomatoes down to flatten.
• Roast until the tomatoes soften and caramelize, about 20-30 minutes. Allow them to cool completely, then carefully remove and discard the skin.
• Meanwhile, add the beans, avocado, lemon juice, parsley, basil, garlic, salt and pepper to a food processor and puree until smooth.
• Once the tomatoes are finished, brush the bread with the remaining oil and toast on the baking sheet in the hot oven until lightly golden brown, about 5 minutes.
• To assemble, divide the avocado between the four slices of toast, top with two pieces of roasted tomato and garnish with the fresh basil leaves and fleur de sel.
• Preheat oven to 450 F.
• Toss the tomatoes with the oil and spread out onto a baking sheet, cut side up. Add the garlic into the cavities of the tomatoes, drizzle with balsamic and add a pinch each of salt and pepper. Lightly press the tomatoes down to flatten.
• Roast until the tomatoes soften and caramelize, about 20-30 minutes. Allow them to cool compltely, then carefully remove and discard the skin.
• Meanwhile, add the beans, avocado, lemon juice, parsley, basil, garlic, salt and pepper to a food processor and puree until smooth.
• Once the tomatoes are finished, brush the bread with the remaining oil and toast on the bakign sheet in the hot oven until lightly golden brown, about 5 minutes.
• To assemble, divide the avocado between the four slices of toast, top with a piece of roasted tomato and garnish with the fresh basil leaves and fleur de sel.