Avocado Veggie Bleu Toast. Toasted bread with toppings has become an easy breakfast, lunch, or dinner. I’m always a fan of PBJ on whole grain toast or almond butter with banana slices and a drizzle of honey on cinnamon swirl toast. This time, I wanted to take my fave veggies along with some bleu cheese and put them on toast for a fab lunch. It’s an open-face sandwich that you can eat with a knife and fork.
Everyone thinks the “toast” craze is something new. It’s not. In my teenage years in the late 70s, I lived in “West” Germany. This was well before the Berlin Wall came down. My dad used to take us to a restaurant for Saturday lunch that featured toasted thick bread with a variety of toppings. I remember ordering the “Hawaiian Toast” a lot. The Hawaiian Toast included a large piece of toasted bread with warm melted cheese, a slice of ham, and a ring of pineapple. Sometimes I would order the “Italian Toast” which included an herbed tomato sauce, spicy sausage, and mozzarella cheese. I can’t remember the name of the restaurant and it’s probably not there anymore. Yet it was pretty popular for it’s “toast” offerings. I wish I had kept a copy of the menu.
To make my Avocado Veggie Bleu Toast, start with some good multigrain bread.
Cut a thick slice and toast the bread either in your toaster or under the broiler until golden brown.
When the bread has toasted nicely, remove it and let it cool to room temperature.
Slice a ripe tomato. Peel, pit, and slice a ripe avocado. Cut some mini-carrots into thin matchsticks. Thinly slice a shallot. Mince some chives. Have some bleu cheese crumbles ready. Make some balsamic vinegar syrup for drizzling.
Start out by spreading some butter on the cooled toast. Place some tomato slices over the butter. Add some avocado slices over the tomato.
Add the carrot matchsticks and the shallot slices.
Sprinkle some of the bleu cheese crumbles and the chopped chives over the toast.
Drizzle some balsamic syrup onto the plate.
Now drizzle some more balsamic syrup over the toast. Add a few more bleu cheese crumbles and the rest of the chopped chives.
And get ready to dig in with a fork! You might also need a knife. Serve with a glass of red wine.
For a different slightly sweeter slant on avocado toast, try my Spicy Apple Arugula Avocado Toast.
From the kitchen of A Food Lover’s Delight….
Avocado Veggie Bleu Toast
2 thick pieces of bread (I use a harvest grain bread)
2 T butter, room temperature for spreading
1 medium tomato, sliced
1 avocado, pitted, peeled, and sliced
4 mini-carrots, cut into super thin matchsticks
1 shallot, thinly sliced
1/2 T balsamic vinegar syrup, for drizzling
2 T bleu cheese crumbles
1 T chopped chives
1. Toast the bread slices and let them cool.
2. Spread the room temperature butter onto the cool toasts.
3. Arrange the tomato slices onto the butter
4. Add the avocado slices on top of the tomato slices.
5. Place some carrot matchsticks and then the shallot slices onto the avocado slices.
6. Drizzle with the balsamic vinegar syrup.
7. Sprinkle with some bleu cheese crumbles and chopped chives.
8. And serve!
Makes two toasts. Serve with a glass of red wine or some iced tea.
Variations: Add some thinly sliced mini-cucumber. Sprinkle on some crumbled cooked bacon. Drizzle a garlic aioli instead of the balsamic syrup. Try your favorite mayonnaise instead of spreading butter on the cooled toast. Garnish with pea shoots.
Order some balsamic vinegar syrup from Amazon:
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