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:
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.
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
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.