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Avocado Caprese Toast

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Ingredients

2 slices Kinnikinnick White Bread (57 g)
3 small bocconcini mozzarella balls - break into pieces (90 g)
12 cherry tomatoes - assorted colour/sliced in half (145 g)
1 small firm avocado - skinned and pit removed/cut into thin slices (145 g)
¼ tsp salt (1 g)
1 tbsp olive oil (15 g)
1 tbsp fresh lemon juice (12 g)
Optional: garnish with fresh basil

Directions

Preheat oven or toaster oven to 375°F (190°C). Place 2 slices of Kinnikinnick White Bread on a foil lined baking tray.
Toss tomato slices and optional basil in olive oil, salt and pepper. Set aside.
Drizzle sliced avocado with lemon juice. Set aside.
Break bocconcini into small pieces and place on top of both slices of Kinnikinnick White Bread.
Bake in preheated oven for 7 - 10 minutes until bottom crust is crisp and cheese is melted.
Remove from oven and garnish with sliced avocado, tomato and optional fresh basil.
Yields 2 slices

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