- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 36 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 9 mg
- Sodium
- 468 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 36 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 9 mg
- Sodium
- 468 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Drizzle the bread slices with 1/4 cup of the olive oil. Place the bread on a baking sheet and bake until golden brown, 12 to 15 minutes.
- Mash the avocados in a small bowl. Add 2 tablespoons each of the chives and parsley, the lemon juice, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper; mix until fully combined.
- Toss the tomatoes, the remaining 1 tablespoon each olive oil, chives and parsley, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a small bowl.
- Spread each slice of bread with 1/2 cup of the avocado mixture and 1/8 cup of the tomato mixture. Sprinkle with the chopped bacon and flaky sea salt.
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