Creamyavocadotoast Recipes

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CREAMY AVOCADO TOAST

Make and share this Creamy Avocado Toast recipe from Food.com.

Provided by hectorthebat

Categories     Lunch/Snacks

Time 12m

Yield 1 serving(s)

Number Of Ingredients 5



Creamy Avocado Toast image

Steps:

  • Cut the avocado in half, lengthways and remove the stone. Scoop out the soft flesh with a teaspoon, put it into a small basin, and mash to a soft cream. Season with the salt and pepper.
  • Toast the bread on both sides, spread one side with butter, then spread the avocado cream thickly on the top. Eat while the toast is hot.

1 avocado
salt
pepper
2 slices bread
knob butter

AVOCADO TOASTS

There are two secrets to these simple avocado toasts: rubbing the bread with garlic for just a hint of flavor and adding a pop of crunchy sea salt on top.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7



Avocado Toasts image

Steps:

  • Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
  • Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

Nutrition Facts : Calories 168, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams

One 8-ounce ripe avocado, halved, pitted and peeled
Fine salt and freshly ground black pepper
4 slices whole grain or whole wheat bread
1 clove garlic, peeled and halved
2 tablespoons extra-virgin olive oil or unsalted butter, softened
Flaky sea salt, for serving
Crushed red pepper flakes, optional

CREAMY AVOCADO DIP

Think of this dip as the creamy, tangy cousin to guacamole. The Parmesan may seem out of place, but it's a stand-in for hard-to-find Mexican cheese and is the secret ingredient. Serve it with tortilla chips or veggies, or on the side with grilled chicken or steak.

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield about 1 cup

Number Of Ingredients 6



Creamy Avocado Dip image

Steps:

  • Process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 1/2 teaspoon salt in a food processor or blender until smooth and creamy. Serve right away.

1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime
Pinch cayenne pepper
Kosher salt

AVOCADO TOAST WITH EGG

I love avocado toast, and if you add an egg to it you have a full meal. Sometimes I use balsamic vinegar to flavor the avocado instead of the lemon juice. You can make the egg any way you like, but I like it best fried or poached.

Provided by barbara

Categories     Main Dish Recipes     Sandwich Recipes

Time 10m

Yield 2

Number Of Ingredients 8



Avocado Toast with Egg image

Steps:

  • Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
  • Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
  • Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 20.8 g, Cholesterol 191.4 mg, Fat 22.9 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 360.9 mg, Sugar 2.8 g

1 teaspoon butter
2 eggs
2 slices multigrain bread
1 ripe avocado, pitted, peeled
1 teaspoon lemon juice, or to taste
1 pinch cayenne pepper
sea salt to taste
ground black pepper to taste

CLASSIC AVOCADO TOAST

This is such an easy way to add avocados to your diet. Use healthy multigrain bread and top with sliced radishes and cracked pepper or lime zest, or chipotle peppers and cilantro. You'll want to make this avocado toast recipe every morning! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 5m

Yield 1 serving.

Number Of Ingredients 4



Classic Avocado Toast image

Steps:

  • Spread toast with olive oil; top with avocado slices. If desired, mash avocado slightly and drizzle with additional oil. Sprinkle with salt.

Nutrition Facts : Calories 160 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 361mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

1 slice hearty bread, toasted
1 to 2 teaspoons extra virgin olive oil or coconut oil
1/4 medium ripe avocado, sliced
1/8 teaspoon sea salt

CREAMY AVOCADO PESTO PASTA

The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9



Creamy Avocado Pesto Pasta image

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
  • Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
  • Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
  • Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

Kosher salt and black pepper
3/4 cup roasted, salted pepitas, plus more for garnish
1 small garlic clove
1 medium (ripe) avocado
2 tablespoons fresh lemon juice
3/4 cup freshly grated Parmesan (about 3 ounces), plus more for garnish
3 packed cups fresh basil leaves (about 3 ounces), plus more for garnish
1/2 cup extra-virgin olive oil
1 pound fusilli or rotini

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