Avocado and Labneh Toast

Votes: 3

Time: 45 min.
Complexity: easily
Quantity: 12 toasts

Crispy toast with a creamy avocado spread is a healthy snack and a great appetizer for holidays and parties, especially when garnished. In addition to the avocado spread with chili pepper, garlic, and lime juice, toasted slices of French bread (or baguette) are topped with a creamy labneh cheese with honey and garnished with purple florets of roasted cauliflower. Arrange the toasts so that each layer—green, white, and purple—is visible. This will make the appetizer bright and eye-catching, and the taste is simply amazing!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Baked cauliflower

3 cups small purple cauliflower florets (about 1 small head)
3 tbsp. l. olive oil
2 tbsp za'atar seasoning (a Middle Eastern seasoning that contains thyme, basil, savory, sesame, sumac, and salt)

Toasts

12 slices French bread (1 cm thick)
Olive oil

Avocado

4 cups coarsely chopped avocado (about 4 small avocados)
3-4 teaspoons crushed Fresno pepper (about 2 pods), to taste
2 tsp. crushed garlic
1/4 cup freshly squeezed lime juice + more as needed

Labne

1.5 tbsp. labneh cheese (about 170 gr.)
2 tablespoons of honey

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, toasts, cheese, lime juice, honey, Fresno pepper, Avocado, cauliflower, za'atar

Cooking the dish according to the recipe:

Place the baking tray in the oven and preheat the oven to 230°C.
Baked cauliflowerMeanwhile, in a medium bowl, combine the cauliflower, olive oil, and za'atar. When the oven is preheated, transfer the cauliflower to a hot baking sheet, scraping off any oil and za'atar. Bake for 10-12 minutes, until the cauliflower is crisp-tender. Let cool slightly.

ToastsPreheat a grill or grill pan over medium-high heat. Place the sliced bread on a clean work surface, brush both sides with olive oil, and season with salt. When the grill is hot, add the bread and grill for 1-2 minutes per side, until grill marks appear. Remove the toast to a baking sheet.
AvocadoPlace the avocado, 3 tablespoons of Fresno chili, and garlic in a large bowl. Mash with the back of a fork to form a finely chopped paste. Add lime juice and salt to taste. Let sit for 5 minutes, then taste and add more salt or lime juice if desired. You can also stir in the remaining 1 teaspoon of chili if you like it hotter!

LabneMix labneh and honey. Set aside.
AssemblySpread the avocado mixture evenly over the toasts. Arrange the labneh on top, leaving a 2cm border. Top each toast with a few slices of roasted cauliflower. Serve immediately.

Author of the recipe - Valerie Bertinelli is an American actress.

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