In a mixing bowl, combine the Diced Avocado with the zest and juice of the lemon. Mash the avocado lightly with a fork while mixing it with the lemon juice and zest. Season with flaky salt and freshly cracked pepper to taste. Mix until well combined.
Place the 8 slices of Wheatberry Bread in a toaster or on a baking sheet under the broiler. Toast until they are golden brown and crispy.
Take the toasted bread slices and spread the prepared avocado mixture evenly over each slice.
Add Toppings: Evenly distribute the thinly sliced serrano pepper rings, pickled red onion, toasted pepita seeds, and crumbled cotija cheese on top of the avocado mixture. Spread them out to cover the entire surface of each toast. Arrange the prepared avocado toasts on a serving platter.
Sprinkle the diced Mediterranean Chicken over the avocado mixture, distributing it evenly. Add halved cherry tomatoes on top of the chicken. Sprinkle crumbled feta cheese over the tomatoes. Spoon mashed Chickpeas onto the toast. Scatter thinly shaved red onion slices on top of the chickpeas.
On top of the avocado mixture, layer the fresh mozzarella slices and Roma tomato slices alternately.
Add Freshness: Sprinkle micro basil and rainbow microgreens evenly over the mozzarella and tomato slices.
Drizzle with Balsamic Glaze: Finish your Avocado Caprese Toast by drizzling the balsamic glaze over the top. The sweet and tangy glaze adds the perfect touch of flavor.
(Skip step 3 for this version) Create the Mayo Spread: In a small bowl, combine the mayonnaise with half of the chili powder and half of the smoked paprika. Mix well.
Assemble the Avocado and Roasted Corn Toast: Take the toasted bread slices and spread the prepared avocado mixture evenly over each slice.
Add Roasted Corn: Sprinkle the roasted corn evenly over the avocado mixture on each toast.
Drizzle with Mayo Spread: Drizzle the mayo mixture over the top of each toast.
Sprinkle with Feta: Crumble the feta cheese on top of the mayo-covered toasts.
Season and Garnish: Sprinkle the remaining chili powder and smoked paprika over the toasts. Garnish with roughly chopped cilantro. Serve with Lime Wedges
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Ingredients
Directions
In a mixing bowl, combine the Diced Avocado with the zest and juice of the lemon. Mash the avocado lightly with a fork while mixing it with the lemon juice and zest. Season with flaky salt and freshly cracked pepper to taste. Mix until well combined.
Place the 8 slices of Wheatberry Bread in a toaster or on a baking sheet under the broiler. Toast until they are golden brown and crispy.
Take the toasted bread slices and spread the prepared avocado mixture evenly over each slice.
Add Toppings: Evenly distribute the thinly sliced serrano pepper rings, pickled red onion, toasted pepita seeds, and crumbled cotija cheese on top of the avocado mixture. Spread them out to cover the entire surface of each toast. Arrange the prepared avocado toasts on a serving platter.
Sprinkle the diced Mediterranean Chicken over the avocado mixture, distributing it evenly. Add halved cherry tomatoes on top of the chicken. Sprinkle crumbled feta cheese over the tomatoes. Spoon mashed Chickpeas onto the toast. Scatter thinly shaved red onion slices on top of the chickpeas.
On top of the avocado mixture, layer the fresh mozzarella slices and Roma tomato slices alternately.
Add Freshness: Sprinkle micro basil and rainbow microgreens evenly over the mozzarella and tomato slices.
Drizzle with Balsamic Glaze: Finish your Avocado Caprese Toast by drizzling the balsamic glaze over the top. The sweet and tangy glaze adds the perfect touch of flavor.
(Skip step 3 for this version) Create the Mayo Spread: In a small bowl, combine the mayonnaise with half of the chili powder and half of the smoked paprika. Mix well.
Assemble the Avocado and Roasted Corn Toast: Take the toasted bread slices and spread the prepared avocado mixture evenly over each slice.
Add Roasted Corn: Sprinkle the roasted corn evenly over the avocado mixture on each toast.
Drizzle with Mayo Spread: Drizzle the mayo mixture over the top of each toast.
Sprinkle with Feta: Crumble the feta cheese on top of the mayo-covered toasts.
Season and Garnish: Sprinkle the remaining chili powder and smoked paprika over the toasts. Garnish with roughly chopped cilantro. Serve with Lime Wedges