My house today, a one act play.
G: What’re you eating?
A: Wheat toast with chocolate spread. (swallows)
G: I didn’t know we had chocolate spread.
A: We do. (bites toast)
G: Is there some secret stash of chocolate spread?
Sometimes, it may feel like a chocolate kind of day. That’s where flatbread comes in. And avocados. I think of avocados as nature’s chocolate spread. This recipe for toasted avocado flatbread is silky, rich, satisfying, a powerhouse of nutrients, and best of all, shareable with your significant other.
One bite, and you’ll fall in love with this toasted flatbread, piled high with enough healthy ingredients to keep things interesting. And feel free to change it up as you see fit, or what’s in your fridge. It’s all about variety and creativity.
Next time I’m faced with a not-so great day, maybe I’ll ditch the spread, and see what happens. I know someone in my house will be happy to share.
-Amy at Flatout
Avocado Flatbread Four Ways
- 1 Flatout Light Original flatbread
- 1 ripe Haas avocado, mashed
- 2 tablespoons pico de gallo
- 1 tablespoon hot sauce
- 2 radishes, thinly sliced
- Freshly ground black pepper to taste
- 1 egg, hardboiled and sliced
- 3 slices red onion
- 2 tablespoons queso fresco, crumbled
- 1 tablespoon almonds, chopped
1.Preheat oven to 375° F.
2.Place flatbread on a nonstick cookie sheet; use a pizza cutter to slice it into four pieces. Bake for 2 minutes, then remove from oven, and cool.
3.Spread mashed avocado on each slice.
4.Top first slice with pico de gallo and hot sauce.
5.Top second slice with radish slices and black pepper.
6.Top third slice with egg and onion.
7.Top fourth slice with queso fresco and almonds.
8.Use a pizza cutter to divide each quarter into four small slices.