Not Your Momma’s Avo Toast: camp store edition

Sides + Snacks
Written By Aubree Holmes

A stay at a cabin in the woods had me making the most of the local camp store with this artichoke and olive topped avocado toast.

YOU WILL NEED

  • 7-9 quartered, marinated artichoke hearts, roughly chopped

  • 12-14 pitted black olives, roughly chopped

  • Zest and juice from 1 lemon

  • 1 garlic clove, finely grated

  • 1/2 teaspoon fine sea salt

  • Thickly sliced gluten free bread

  • Avocado oil

  • Ghee

  • 2 avocados

  • Flaky sea salt, for serving

  • Ground black pepper, for serving

Serves 4-6

TO MAKE

Preheat the grill or a grill pan to medium-high heat.

In a small bowl, gently mix together the artichoke hearts, black olives, lemon zest, lemon juice, garlic, and salt.

Spread each bread slice with a generous amount of avocado oil, ghee or a bit of both. Grill each side of the bread until golden and well toasted.

Spread avocado slices on each slice of bread. Spoon a large scoop of the artichoke and olive mixture on top and sprinkle with flaky sea salt and black pepper.

Serve right away. Enjoy!

Aubree Holmes
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