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Romesco Avocado Toast With Spring Onions

Romesco Avocado Toast With Spring Onions

Total Time:

25mins

Prep:

20mins

Cook:

5mins

Skill Level:

Easy

Ingredients

  • 2 large Ripe Avocado
  • 4 slices Sourdough Bread
  • 1 bunch Spring Onion (or green onion)
  • 2 tbsp Olive Oil
  • 1 pinch Salt & Pepper
  • 1 tbsp Smoked Paprika
  • 1/4 cup Sundried Tomatoes
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1 tsp Coriander
  • 1 tbsp Sherry Vinegar
  • 1/2 cup Olive Oil
  • 1 160z Jar Roasted Red Pepper (drained)
  • 1/2 cup Unsalted Almonds

How to Make It

1.

Pre heat grill to medium high heat.

2.

Mix your spring onions with olive oil salt and pepper and grill (or grill pan) over medium high heat until charred, about 5 minutes. Set aside.

3.

In a blender add everything for the romesco sauce except the olive oil. Blend until combined, then slowly drizzle in the olive oil while the blender is running until the sauce is a rich and creamy texture. Can be refrigerated for up to a week.

4.

Slice avocado in half and remove pit. Peel off the skin. Slice the half very thinly. Set aside and cover with 1 tsp lemon juice to stop oxidization. Repeat with the rest of the avocados.

5.

Drizzle olive oil over bread and toast on grill for two minutes a side until nice grill marks are achieved

6.

To assemble spread a generous portion of romesco sauce over bread. Top with avocado and grilled onions. Dust with some paprika and an extra drizzle of olive oil.

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