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Avocado Pumpernickel Toast
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Avocado Pumpernickel Toast
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Avocado Pumpernickel Toast
CREATED BY CHEF DALE MACKAY
Ingredients
| ⅓ | cup cherry tomatoes | |
| ⅛ | teaspoon sugar | |
| ½ | teaspoon salt, divided | |
| 2 ½ | inch slices of CO-OP Pumpernickel Bread | |
| ½ | cup BOURSIN Garlic & Herbs Dairy-Free Cheese, divided | |
| ½ | cup avocado, chopped | |
| ¼ | teaspoon ground cumin | |
| ¼ | teaspoon smoked paprika | |
| 1 | teaspoon lime juice | |
| ½ | avocado, sliced | |
| 2 | tablespoons red onion, thinly sliced |
Directions
Serves: 2
Prep time: 10 minutes
- Preheat oven to 250° F. Cut cherry tomatoes in half and toss with sugar and a quarter teaspoon of salt. Place on a tray cut-side up and bake for 30 minutes. Remove from oven and cool until ready to use, allowing them to dry.
- Lightly toast pumpernickel slices. Place a quarter cup of dairy-free cheese, chopped avocado, cumin, paprika, remaining salt and lime juice into a bowl, and beat with a whisk until smooth.
- Spread avocado mixture evenly between the two slices. Top with sliced avocado, semi-dried tomatoes, red onions and remaining dairy-free cheese.
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