Avocado and Spinach Flatbread Toasts
Avocado and Spinach Flatbread Toasts
Ingredients
For the Flatbread Toasts
- 4 flatbread, individual pieces, about 6-8 inches each
- 2 tablespoons olive oil
For the Avocado Topping
- 2 ripe avocados, pitted and mashed
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Spinach
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 1 garlic, clove, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Optional Garnishes
- 1/4 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly brush both sides of each flatbread piece with olive oil. Place them on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the mashed avocados, lemon juice, minced garlic (for the avocado topping), red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix well until thoroughly combined and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic (for the spinach) and sauté for about 30 seconds until fragrant. Add the chopped fresh spinach, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the spinach wilts completely, about 2-3 minutes. Remove from heat.
⏱️ 3 min
- 4
Bake the flatbreads in the preheated oven for 5-7 minutes, or until lightly golden and slightly crisp. Keep a close eye on them to prevent burning.
⏱️ 7 min•🌡️ 400
- 5
Once the flatbreads are toasted, spread an even layer of the avocado mixture over each piece. Top generously with the sautéed spinach.
⏱️ 3 min
- 6
If desired, sprinkle with crumbled feta cheese and halved cherry tomatoes. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Spinach Flatbread Toasts
Ingredients
For the Flatbread Toasts
- 4 flatbread, individual pieces, about 6-8 inches each
- 2 tablespoons olive oil
For the Avocado Topping
- 2 ripe avocados, pitted and mashed
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Spinach
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 1 garlic, clove, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Optional Garnishes
- 1/4 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly brush both sides of each flatbread piece with olive oil. Place them on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the mashed avocados, lemon juice, minced garlic (for the avocado topping), red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix well until thoroughly combined and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic (for the spinach) and sauté for about 30 seconds until fragrant. Add the chopped fresh spinach, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the spinach wilts completely, about 2-3 minutes. Remove from heat.
⏱️ 3 min - 4
Bake the flatbreads in the preheated oven for 5-7 minutes, or until lightly golden and slightly crisp. Keep a close eye on them to prevent burning.
⏱️ 7 min•🌡️ 400 - 5
Once the flatbreads are toasted, spread an even layer of the avocado mixture over each piece. Top generously with the sautéed spinach.
⏱️ 3 min - 6
If desired, sprinkle with crumbled feta cheese and halved cherry tomatoes. Serve immediately and enjoy!
⏱️ 2 min