Crispy Toasts with Avocado, Tomato and Almond Bake

These crispy toasts with avocado, tomatoes and almonds are my latest “what’s in the pantry” recipe.

As someone who is currently tight on money, one of my favorite games I’ve been playing lately is the “what can I make from the pantry?” game.  It’s so great because you don’t have to buy new ingredients, and spend money.  

It’s also nice because it really sparks my cooking creativity, and if you play this game, it will spark yours too!  I went to the pantry and fridge (well, I should say mini-fridge.  One day I’ll get a big-kid fridge, I promise!) and took a look at my potential ingredients.

This is what I had:

• An avocado
• Half a container of grape tomatoes
• Raw blanched slivered almonds
• A live basil plant
• Extra virgin olive oil
• Balsamic vinegar
• Salt
• Lemon pepper
• Cracked wheat sourdough bread
• Vegan mozzarella style cheese shreds

So, I looked at all of the ingredients I had, and decided that I could make a masterpiece with them.  Well, at least I could attempt to make a masterpiece with them! My (favorite) housemate loves when I play the “what can I make from the pantry?” game.  

The first time I played it when I moved in we lovingly came up with the name “white-trash tapas”.  So when she smelled something yummy coming from the kitchen and asked what I was cooking, I said “IT’S WHITE-TRASH TAPAS TIME!”.  As with most of my white-trash tapas, these turned out to be a success!

To begin, preheat the oven to 425 degrees.  The cooking time is about 15 minutes (I knew it was ready when the cheese had melted on the Crispy Toasts and the Avocado, Tomato and Almond bake was fragrant and bubbling slightly.

I started by chopping the avocado into chunks and placing it in an oven-safe glass dish.  Then I sliced the tomatoes in half and tossed them in the dish too.  Next I shredded a large sprig of fresh basil and layered it over the tomatoes and avocado.  

I then sprinkled it with lemon pepper and salt, and grabbed a small handful of almonds to toss on the mix and then I drizzled a tablespoon of balsamic vinegar and olive oil over the mixture and tossed it in the oven.  That resulted in the main portion of the dish.

I then took two slices of the cracked wheat sourdough bread and sprinkled them with the vegan mozzarella style shreds.  

I placed the Crispy Toasts in the oven along with the Avocado, Tomato and Almond Bake and they came out melted and cheesy with the bread toasted to a perfect golden brown!

It was a delicious meal, and very easy to make!  I challenge you to go out and play the “what can I make from the pantry?” game and make your own white-trash tapas!  You might surprise yourself with your own creativity!  I had no idea when I started that I would create one of my new favorite dishes!

Bon Appetite!

Love avocados and tomatoes?  Check out my stoplight baguettes for another easy meal.

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