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Spanish Avocado Toast with Manzanilla and Hojiblanca Olives

Yields1 Serving

Spanish Avocado Toast with Manzanilla and Hojiblanca Olives

 ½ cup pitted black Hojiblanca olives
 ½ cup pimiento-stuffed green Manzanilla olives
 2 slices multigrain bread
 1 ripe avocado, pitted and sliced
 8 cherry tomatoes, halved
 1 tbsp extra virgin olive oil
 ½ tbsp lemon zest
 ½ tbsp lemon juice
 ½ tbsp orange zest
 ½ tbsp orange juice
 Fresh thyme leaves
 Sea salt and freshly ground pepper to taste
1

Drain the natural juice from all of the Olives, and chop them. Place in a bowl.

2

Grate the citrus peels, and mix with the citrus juice and olives. Set aside.

3

Cut the cherry tomatoes in quarters and place them in a bowl. Add some thyme leaves and olive oil. Set aside.

4

Toast the bread slices until they reach the desired shade.

5

Arrange the avocado slices on the toasted bread.

6

Add the cherry tomato preparation and top with the olive combination.

7

Drizzle the toast slices with olive oil. Add salt and pepper to taste.