Smashed-Avocado Toasts with Marinated Artichokes
Slices of garlicky baguette are dressed with smashed avocado, sliced radish and marinated artichoke. A drizzle of lemon and oil add the final flourish.

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Smashed-Avocado Toasts with Marinated Artichokes

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Ingredients

Adjust Servings:
4 large slices of good French baguette
The oil and 8 pieces of artichoke from a jar of antipasti try to get a good-quality jar, like Carluccio's
1 clove garlic - peeled but not chopped
2 large ripe avocados
A large lemon
2 baby red radishes - sliced very thinly

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Alternatively, why not customise your topping: thinly-sliced beef tomatoes, crispy streaky bacon and a fried egg all work well with the avocado.

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    This is one of those recipes that came to me in a “wow” moment.  It’s a brunch, or supper, or starter – or whatever!  And it’s ready in just 10 minutes.  Did I mention that it tastes absolutely divine?  And if you’re not already convinced, here’s the clincher: all you have to do is put some bread in the toaster to cook it.

    See?  Wow.  Smashed-Avocado Toasts with Marinated Artichokes.  It’s on my menu today.

    Photographs by Rustic Foodie Girl Rachel.

    Good Food is Great Food when shared with Friends. If you liked this then please share!Pin on PinterestEmail this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

    Steps

    1
    Done

    Pop the slices of baguette in the toaster until lightly browned. As soon as they are done and while they are still hot, drizzle over a good glug of olive oil from the artichoke jar, and rub each baguette slice with the peeled garlic clove. Put to one side.

    2
    Done

    Halve the avocados, take out the stone and scoop out the flesh. Put the pieces into a small bowl and immediately squeeze over the juice from half the lemon, to prevent the avocado turning brown. Mash the avocado with a fork, seasoning with salt and pepper to taste as you go.

    3
    Done

    To assemble the toasts, spread a quarter of the mashed avocado on each of the baguette slices, top with the radishes and then 2 pieces of artichoke per toast. Squeeze over the rest of the lemon juice, drizzle with more artichoke oil and eat straight away.

    TfB

    Owner/Author of The Food Brood

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