Our Avocado toast has all the fixings, including an amazing high. We used cannabis-infused olive oil to toast the bread and roast the tomatoes for a deliciously blended dish that is the perfect addition to a spring afternoon.
- 1 pint cherry tomatoes
- 1 avocado
- 1 head garlic
- goat cheese
- 1 baguette
- 4 Tbsp cannabis-infused olive oil (our recipe)
- 1/4 cup pine nuts
- 1 bunch fresh basil
- alfalfa sprouts
- balsamic vinegar, salt & pepper
Preheat oven to 425 degrees.
Cut tomatoes into halves, thinly slice onions, and roughly chop basil.
Toss tomatoes, garlic, basil, and pine nuts in 2 Tbsp cannabis-infused olive oil, sprinkle with salt and pepper, and roast for 12-15 minutes until tomatoes begin to blister, and garlic begins to brown.
Meanwhile, cut the baguette into thick slices, spread both sides with remaining cannabis-infused olive oil, and place on a cookie sheet. Once tomatoes are cooked, reduce oven temp to 375 and put bread in for 14 minutes, turning halfway through.
Slice avocado and cut the length in half. Remove toasted bread from the oven and cool. Spread with goat cheese, then avocado, roasted tomato mixture, and top with sprouts. Drizzle with balsamic vinegar, and enjoy!