What's Cooking?

It was a make it work week this week as we were trying to use up as much food as possible as we are in Viroqua for a very long weekend.

We had made this recipe once before a few weeks ago and really liked it. It is super fresh, and light and uses up a lot of things that we always have on hand thanks to Costco:

Tomatoes

Avocado

Hummus

Bread

And that is about it. This is a recipe I found on Pinterest. See the original post here.  This is probably more of a lunch recipe than a dinner recipe because Nate was complaining of hunger an hour after we ate, but it was delicious either way.

I yanked the picture from the original blog, because ours didn't turn out quite as well.

We paired ours with some corn on the cob and I dipped mine in a pistachio-chili powder mixture. It was pretty good.

Ingredients:

6-8 slices of bread [gluten-free, whole wheat, etc.]

1/2 cup hummus [store bought or homemade]

1 avocado – halved, pitted and peeled

4 plum tomatoes, halved lengthwise, cores and seeds removed

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

salt + pepper to taste

Directions:

Preheat the oven to 450 degrees F.

Arrange the tomatoes on your baking sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Roast for 25-30 minutes, until the tomatoes are beginning to caramelize.

While the tomatoes roast, toast your bread. Using a cookie cutter or circular object, cut out 1-2 circles per toast, depending on how big the piece of bread is.

Spread ½-1 tablespoon of hummus on each circular toast.

In a bowl or plate, mash avocado with a fork, leaving large chunks.

Layer the mashed avocado over hummus, season with salt + pepper, and then top with a roasted [or fresh] tomato.

Serve immediately.