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
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Ingredients
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2 pieces
country-white bread, toasted
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1
ripe avocado, pitted
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1 tablespoon
unsalted butter
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1
leek, rinsed and halved length-wise then sliced
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2 tablespoons
extra-virgin olive oil
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6
whole garlic cloves
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1/2 teaspoon
kosher salt
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20 sprigs
italian parsley
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1/2 teaspoon
red pepper flakes
Directions
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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.
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Sauté leeks. In a skillet, melt butter over medium heat and sauté leeks until soft, about 5 minutes. Stir frequently to avoid over-browning.
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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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