Broiled Avocado Toast with Red Chile
Appetizer / Dairy Free / Fall / LouAna / Side Dish / Snack / Spring / Summer / Vegan /
Thick slices of rustic bread are brushed with coconut oil, then broiled so the bread is crisp on the outside and remains soft on the inside. It’s then topped with avocado and a bit of red chile. This is one of those recipes where the sum is greater than its parts. Serve along with grilled chicken, or eat this alone for a light lunch.
PREP, COOK, TOTAL TIME
Prep/assembly time: 10 minutes
Cook time: 2 to 4 minutes
4 slices rustic white bread
2 tablespoons LouAna Coconut Oil or LouAna Organic Coconut Oil
1 avocado, ripe
1/2 a red jalapeno, very thinly sliced
Flaky salt, to finish
Preheat your broiler. Position oven rack on the top shelf.
Spread each slice of bread with a generous amount of coconut oil. Place on a baking sheet and broil for 2 to 4 minutes, watching closely so it turns deeply brown on edges but does not burn.
Thinly slice avocado and lay on broiled toast. Top with a few slices of red jalapeno. Sprinkle generously with flaky salt.
Broiled Avocado Toast Recipe photo credit: LouAna