Leek, Roasted Garlic, and Avocado Toast

By Abigail Olivas
September 17, 2015
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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.Abigail Olivas

Serves: 2

  • 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
  1. 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.
  2. Sauté leeks. In a skillet, melt butter over medium heat and sauté leeks until soft, about 5 minutes. Stir frequently to avoid over-browning.
  3. 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.

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