Bean and Avocado Toast

Ingredients:

Avocado Smash

• 15 oz can no salt added cannellini beans rinsed and drained
• 2 avocados pitted, peeled and chopped
• 3 tbsp lemon juice
• 1/4 cup parsley roughly chopped
• 1/4 cup basil leaves roughly chopped
• 1 clove garlic minced
• Salt and pepper to taste

Tomatoes

• 4 Roma Tomatoes cut in half, seeds and juice removed
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic thinly sliced
• 2 tsp balsamic vinegar
• Pinch each of salt and pepper

Toast

• 1 Tbsp extra virgin olive oil
• 4 slices thickly cut gluten free bread
• leaves Basil for garnish
• Fleur de sel for garnish

Instructions

• Preheat oven to 450 F.
• Toss the tomatoes with the oil and spread out onto a baking sheet, cut side up. Add the garlic into the cavities of the tomatoes, drizzle with balsamic and add a pinch each of salt and pepper. Lightly press the tomatoes down to flatten.
• Roast until the tomatoes soften and caramelize, about 20-30 minutes. Allow them to cool compltely, then carefully remove and discard the skin.
• Meanwhile, add the beans, avocado, lemon juice, parsley, basil, garlic, salt and pepper to a food processor and puree until smooth.
• Once the tomatoes are finished, brush the bread with the remaining oil and toast on the bakign sheet in the hot oven until lightly golden brown, about 5 minutes.
• To assemble, divide the avocado between the four slices of toast, top with a piece of roasted tomato and garnish with the fresh basil leaves and fleur de sel.