Steemit Sandwich Contest Week 40: Avocado French Toast with Tomato Chutney

I like this recipe because it's easy to prepare but nevertheless so delicious with a juicy and rich flavor. You can prepare a bunch, wrap in foil and put in the freezer, freshly frying when nedded.

Serves 4

• 2 ripe avocados
• 2 t olive oil
• Pinch sea salt
• 8 slices toast
• 2 T olive tapenade (see below)
• 4 slices vegan cheese
• 120 g silken tofu
• 6 T almond milk
• Oil to fry

Peel and pit the avocados, mash coarsely and season with the olive oil and salt.

Olive Tapenade

• 50 g pine nuts
• 150 g pitted olives
• 5 T olive oil
• fresh herbs like basil to taste

Grind he pine nuts in a food processor, add the olives and the olive oil and blend until smooth. Refine with the basil.

Spread four slices of toast with the avocdo mixture, and the remaining ones with some of the olive tapenade.

Cover the tapenade with a slice of vegan cheese.

Fold one piece with avocado over one piece with tapenade.

Whisk together the silken tofu and the almond milk.

Flip the toasts over in the almond-silken tofu mixture and put in a pan of hot oil.

Fry until golden brown on both sides.

Tomato Chutney

Serves 1 small jar

• 3 medium tomatoes
• 2 shallots
• 1 T olive oil
• 80 g sugar
• 25 ml raspberry vinegar
• ½ t cumin seeds
• ¼ t sea salt
• 1 laurel leaf

Cut the tomatoes in quarters and remove stems and seeds as they add a bitter flavor.

You can mix them then into a fine purée or just slightly and then strain them through a sieve.

Peel the shallots and cut into fine stripes, sauté in olive oil on medium in a pot.

Add the sugar.

Caramelize brightly.

Deglaze with the vinegar.

Add the tomatoes and the rest of the ingredients.

Cook on a small flame for one hour til you get a firm marmelade.

Serve the toast with some of the tomato chutney and enjoy.

Thank you @jaybird for hosting this contest.

Once again it was a pleasure too cook for you guys.

Bon appétit,
Miron