Avocado toast with olive tapenade
Avocado toast with olive tapenade
Ingredients
For the Olive Tapenade
- 1/4 cup Castelvetrano olives, pitted
- 1 garlic, small clove, minced
- 1 teaspoon capers, drained
- 1/2 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon black pepper, freshly ground
For the Avocado Toast
- 1 sturdy bread, slice, such as sourdough or whole grain
- 1/2 ripe avocado
- 1/4 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes, optional, for garnish
- 1 teaspoon fresh parsley, finely chopped, optional, for garnish
Instructions
- 1
Prepare the olive tapenade: In a small food processor, combine the pitted Castelvetrano olives, minced garlic, drained capers, lemon juice, extra virgin olive oil, and black pepper. Pulse until a coarse paste forms. Do not over-process; a slightly chunky texture is desirable. Alternatively, finely chop all ingredients and mix well in a small bowl.
⏱️ 5 min - 2
Toast the bread: Toast the slice of sturdy bread to your desired crispness using a toaster or by heating it in a pan over medium heat until golden brown.
⏱️ 3 min - 3
Prepare the avocado: While the bread is toasting, scoop the flesh of half a ripe avocado into a small bowl. Mash it with a fork until creamy but still slightly chunky. Stir in the kosher salt.
⏱️ 2 min - 4
Assemble the toast: Spread the mashed avocado evenly over the toasted bread. Then, spoon the olive tapenade over the avocado. If desired, sprinkle with red pepper flakes and chopped fresh parsley for garnish.
⏱️ 2 min - 5
Serve immediately and enjoy your flavorful avocado toast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado toast with olive tapenade
Ingredients
For the Olive Tapenade
- 1/4 cup Castelvetrano olives, pitted
- 1 garlic, small clove, minced
- 1 teaspoon capers, drained
- 1/2 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon black pepper, freshly ground
For the Avocado Toast
- 1 sturdy bread, slice, such as sourdough or whole grain
- 1/2 ripe avocado
- 1/4 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes, optional, for garnish
- 1 teaspoon fresh parsley, finely chopped, optional, for garnish
Instructions
- 1
Prepare the olive tapenade: In a small food processor, combine the pitted Castelvetrano olives, minced garlic, drained capers, lemon juice, extra virgin olive oil, and black pepper. Pulse until a coarse paste forms. Do not over-process; a slightly chunky texture is desirable. Alternatively, finely chop all ingredients and mix well in a small bowl.
⏱️ 5 min - 2
Toast the bread: Toast the slice of sturdy bread to your desired crispness using a toaster or by heating it in a pan over medium heat until golden brown.
⏱️ 3 min - 3
Prepare the avocado: While the bread is toasting, scoop the flesh of half a ripe avocado into a small bowl. Mash it with a fork until creamy but still slightly chunky. Stir in the kosher salt.
⏱️ 2 min - 4
Assemble the toast: Spread the mashed avocado evenly over the toasted bread. Then, spoon the olive tapenade over the avocado. If desired, sprinkle with red pepper flakes and chopped fresh parsley for garnish.
⏱️ 2 min - 5
Serve immediately and enjoy your flavorful avocado toast.
⏱️ 1 min