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. —Abigail Olivas
country-white bread, toasted
ripe avocado, pitted
leek, rinsed and halved length-wise then sliced
extra-virgin olive oil
whole garlic cloves
red pepper flakes
In This Recipe
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.