Friday, March 25, 2016
This was a filling and fulfilling dinner, made with two amazingly ripe avocados that I had on hand, and Panera's new multigrain bread. A great combo!
4 slices of multigrain bread
3 tbsp of extra virgin olive oil
3 tbsp of lemon juice
2 tsp pepper flakes
0.5 tsp Sriracha
Cut the avocados in half and remove flesh into a bowl. Mash with a tiny pinch of salt, a little lemon juice, and some Sriracha.
Toast the bread slices until very dark.
Spread half an avocado onto each bread slice. Sprinkle with salt, then drizzle with olive oil and lemon juice.
Top with pepper flakes. Cut diagonally and serve.