Avocado Tartines with Umami Sauce, Tomatoes, and Japanese-Style Sprinkle - alive magazine

Name: Avocado Tartines with Umami Sauce, Tomatoes, and Japanese-Style Sprinkle - alive magazine
Ingredients: 2 tsp (10 mL) toasted sesame oil; 1 garlic clove, peeled and grated; 2 tsp (10 mL) grated fresh gingerroot; 3 Tbsp (45 mL) maple syrup; 2 Tbsp (30 mL) tomato paste; 1/4 cup (60 mL) no-salt added vegetable broth; 3 Tbsp (45 mL) unsweetened rice vinegar; 2 Tbsp (30 mL) low-sodium tamari; 6 thick slices whole grain sourdough or gluten-free bread; 2 Tbsp (30 mL) plant-based mayonnaise; 3 ripe avocados, halved, pitted, and peeled; 1 cup (250 mL) cherry tomatoes, halved; 2 tsp (10 mL) Japanese-style sprinkle such as shichimi togarashi or toasted sesame seeds

www.alive.com

For the savoury-loving Mom, these tartines are quick to prepare and look fabulous on the brunch table. A refreshed take on the now-classic avocado toast, they’…

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Ingredients

2 tsp (10 mL) toasted sesame oil
1 garlic clove, peeled and grated
2 tsp (10 mL) grated fresh gingerroot
3 Tbsp (45 mL) maple syrup
2 Tbsp (30 mL) tomato paste
1/4 cup (60 mL) no-salt added vegetable broth
3 Tbsp (45 mL) unsweetened rice vinegar
2 Tbsp (30 mL) low-sodium tamari
6 thick slices whole grain sourdough or gluten-free bread
2 Tbsp (30 mL) plant-based mayonnaise
3 ripe avocados, halved, pitted, and peeled
1 cup (250 mL) cherry tomatoes, halved
2 tsp (10 mL) Japanese-style sprinkle such as shichimi togarashi or toasted sesame seeds