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Photo by: Joseph De Leo
Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I say: Think again. This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.
1 Drizzle most of the olive oil over the toast, top with the chopped tomatoes, and season before drizzling the remaining few drops of oil on top.
2 Halve the avocado, scoop the flesh into a bowl, and mash roughly using a fork along with the lime juice. Season to taste.
3 Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.
Nutrients per serving (% daily value)
Nutritional information is based on 6 servings and 1/8 teaspoon of added salt per serving.
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