(Makes 2 to 3 servings)


3 slices                               thickly-sliced rustic multi-grain bread

1                                        avocado

1 teaspoon (5 ml)              freshly squeezed lemon juice

1/4 teaspoon (1.25ml)       lemon pepper seasoning

3 tablespoons (45 ml)        soft cream cheese

3 to 4                                 cherry tomatoes, cut into thin, round slices

balsamic glaze

sunflower seeds


Toast the bread until golden brown and crunchy. Cut each slice into 3 to 4 pieces. Set aside.

Cut the avocado in half, lengthwise. Remove the pit. Use a spoon to scoop out the flesh. Discard the pit and the skin.

Place the avocado flesh in a bowl. Mash the avocado coarsely with a fork.

Mix in the lemon juice and the lemon pepper seasoning. Set aside.

Spread cream cheese all the way to the edges of the toast.

Spread the avocado mixture over the cream cheese.

Place 2 to 3 cherry tomato slices over the avocado. Drizzle a line of balsamic glaze over the tomatoes.

Garnish with a light sprinkling of sunflower seeds.


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