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Author Notes: While on the never-ending quest to dream up new toppings for my avocado toasts, a lone leftover leek shone through. After landing in a pan with some butter for a few minutes, said leek made all the difference on top of country white toast and roasted garlic. To finish, I made a quick cutting board pesto of italian parsley, kosher salt, and red pepper flakes and lunch was served. —One Happy Place
- 2 pieces country-white bread, toasted
- 1 ripe avocado, pitted
- 1 tablespoon unsalted butter
- 1 leek, rinsed and halved length-wise then sliced
- 2 tablespoons extra-virgin olive oil
- 6 whole garlic cloves
- 1/2 teaspoon kosher salt
- 20 sprigs italian parsley
- 1/2 teaspoon red pepper flakes
- Roast garlic. Wrap garlic cloves, whole and peeled, and 1 tablespoon olive oil in a piece of aluminum foil and place in a 350 degree oven. Remove from oven after 20 minutes.
- Sauté leeks. In a skillet, melt butter over medium heat and sauté leeks until soft, about 5 minutes. Stir frequently to avoid over-browning.
- Assemble. Spread three roasted garlic cloves on each piece of toast. Mash 1/2 avocado next, onto each piece. Evenly divide sautéd leeks between each toast. Top evenly with parsley pesto and the remaining tablespoon of olive oil.