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Avocado Salad Toasts with Crispy Prosciutto

Ingrid Beer
  • minutes
  • Serves 2 to 4

INGREDIENTS

4

slices Prosciutto

1

Avocado

1 cup

Cilantro, loosely packed leaves

1 clove

Garlic

1

Heirloom tomato, large yellow

1

Heirloom tomato, large red

1/4

Red onion

1

Cilantro-sunflower seed vinaigrette

1/4 tsp

Black pepper

1/4 tsp

Sea salt

1

Drizzles Olive oil

5/16 cup

Olive oil

2 tbsp

Sunflower seeds, roasted and salted

4

thick slices Ciabatta bread

2 1/2 tablespoons limejuice