This is a warm and earthy breakfast - it is also quick, easy and nutritious. The toast is gluten-free. It is classically Meditteranean with the toast covered with mashed avocado, garlic, roasted cherry tomatoes, mixed olives, white beans, fresh thyme and then olive oil drizzled over the top - delicious!
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings |
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Ingredients
- 4-8 slices gluten free bread - depending on their size
- 2-3 Avocado peeled and mashed
- 200 g Cherry tomatoes cut in half
- 2 tbsp Extra virgin olive oil
- 200 g white beans - I've used butter beans here
- 20 mixed oilves
- 1 tbsp fresh thyme or oregano
- extra olive oil for drizzling
- Sea salt and black pepper for seasoning
- 2 cloves of garlic crushed
Ingredients
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Instructions
- Toss the tomatoes in the olive oil and season. Arrange in a single layer in an oven proof dish and roast for 15 mins 180C.
- Toast the slices of bread. Mash the avocado and mix the crushed garlic through it. Then spread the mashed avocado and garlic over the toast.
- Add the beans and olives to the roasted tomatoes and toss them together and cook for a further 3-4 mins.
- Top the avocado with the warm mixture. Season well and sprinkle over the herbs. Drizzle with extra virgin olive oil and serve.