POSTED August 5, 2015

Avocado Toast with Pesto, Roasted Tomatoes and Sweet Corn

Inspired by Italian-style bruschetta, this avocado topped baguette features smoky-sweet tomatoes, crisp summer corn and our fragrant basil Simply Pesto®. Super summer entertaining!

SERVES: 6-8
LEVEL: Super Simple

INGREDIENTS

1 loaf baguette bread
3 tablespoons DeLallo Extra Virgin Olive Oil
2 ripe avocados
1 tablespoon DeLallo Simply Pesto® Traditional Basil Sauce, plus more for drizzling
1 teaspoon fresh lemon juice
1 1/2 cups DeLallo Roasted Semi-Dried Tomatoes
1 ear fresh corn kernals (removed from cob)
Salt and pepper

DIRECTIONS

Preheat oven to 350˚F.
Slice baguette into 1/2-inch slices. Brush both sides with olive oil, then arrange on baking sheet. Bake for about 8 minutes, or until golden brown.
In the meantime, halve avocados. Remove skin and pit. In a mixing bowl, mash avocado with fork. Mix in lemon juice and pesto sauce. Season with salt and pepper to taste.
Evenly distribute ingredients between toasts. Top each slice with avocado, tomatoes and corn. Serve toasts with a light drizzle of pesto.

Avocado Toast with Pesto, Roasted Tomatoes and Sweet Corn

Related Recipes

DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Simply Pesto 6.35 oz. – Traditional Basil

DeLallo Semi-Dried Cherry Tomatoes 6.7 oz.