Avocado Wheat Toast topped with Heirloom Tomatoes, Parsley, Lemon Juiceand Balsamic Vinegar finished with Fleur de Sel

Today is the day after Thanksgiving and I'm feeling kind of bloated and fat from all the turkey that I ate over Thanksgiving.  I consider this my post big belly detox recipe of the gym rats. Does that even make any sense? Not sure but to me it sounds pretty accurate. Anywho, I wrote this recipe for one of my favorite people that share my affection for healthy foods with bold flavor. My foodie folk, taste tester and friend! Thanks so much!

Enjoy the recipe. Live Long and Eat Well

Chef Sean Andre'

For the Tomatoes:

50 each Heirloom Tomatoes, cut in half

3 bunch parsley, coarse chopped

¼ cup lemon juice, from fresh lemons

sea salt, to taste

In a large mixing bowl, combine all ingredients. Be careful not to break up the tomatoes.

Toast Crisps:

Slice the baguette into bread into three inch pieces. You will need roughly 100 slices. Lay the slices onto a baking pan. Toast in a 350 degrees’ oven. Reserve to the side after toasted.

Avocado/Guacamole Mixture:

24 each- Avocados, peeled and pitted

2 each- onion, finely chopped

2 each- serrano chili

2 each- tomato, peeled and chopped

1 bunch cilantro, chopped

6 each- lime, juiced

salt to taste
Mash avocados until creamy and slightly chunky. Fold in remaining ingredients. Top with a bit of lime juice, cover tightly and refrigerate for service. Balsamic vinegar: Add one gallon of dark balsamic vinegar to a stock pot. Boil on high until reduced by half and sauce has thickened. Reserve on the side Assembly: Place toast points on a flat surface. Top with a dollop of the avocado mixture, covering the entire surface. Place one tomato half on top of the avocado mixture. Drizzle tomato avocado mixture with the balsamic reduction. Add toast point to service vessel. Serve at room temperature. Recipes by Chef Sean Andre’