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Avocado Toast with Cherry Tomatoes, Basil, and Cayenne

Servings: 4

What? More avocado toast? Yes, because this one is delish; the cayenne packs a little heat, and the basil makes it taste like summer.


  • 2 Hass avocados
  • 4 slices multigrain bread, toasted
  • 5 oz. cherry tomatoes, preferably multicolor, halved (about 1-1/4 cups)
  • 1/2 tsp. cayenne; more to taste
  • 1/2 cup lightly packed basil leaves, cut into thin ribbons
  • 4 tsp. extra-virgin olive oil; more to taste
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 560
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 27
  • Cholesterol (mg): 0
  • Sodium (mg): 810
  • Carbohydrates (g): 43
  • Fiber (g): 18
  • Sugar (g): 7
  • Protein (g): 12


  • Slice each avocado in half lengthwise, then peel, pit, and cut crosswise into 1/4-inch slices. Divide the avocado slices evenly among the bread, pressing down lightly. Top with the tomatoes, pressing down lightly into the avocado. Sprinkle the cayenne evenly over the tomatoes, divide the basil among the toasts, and finish with a drizzle of oil and a sprinkle of flaky sea salt. Slice each toast in half diagonally, if you like, and serve immediately


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