Leek, Roasted Garlic, and Avocado Toast

By • September 17, 2015 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

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.

More Great Recipes:
Vegetables|Breakfast & Brunch|Snacks|Avocadoes