Tuesday, March 8, 2016

Avocado tomato snack on pumpernickel

Avocado toast has become a well-loved snack of mine. I've usually made it on some kind of whole grain bread, but when I had a loaf of pumpernickel that I'd picked up at Schmaltz's Jewish Deli, I decided it would be perfect topped with avocado. I was right. Some prefer their avocado smashed, I opted for slices this time.

2 slices pumpernickel bread
1 avocado
4 grape tomatoes
sea salt
parmesan cheese
freshly ground black pepper

Toast your bread (or not, whatever floats your boat). Remove avocado from shell and slice. Use half of an avocado on each slice. Half tomatoes and place on top. Sprinkle with salt, pepper and cheese.

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