Wednesday, April 05, 2006

Low Oxalate Recipe: Rye Toast with Havarti and Avacado


Here's a Low-Oxalate Recipe I came up with for my lunch.

Rye Toast with Havarti and Avacado:




Ingredients:
2 slices dark rye bread
Best Foods Mayonnaise
2 slices Havarti Cheese
Spike (seasoning)
1/4 c. thinly sliced avacado
Directions:
Place two slices of dark rye bread on baking dish. Turn oven on to 350 degrees. Spread thin layer of mayonnaise on top of bread and lay one slice of cheese on top of each slice of bread. Toast in oven for 5-8 min. or to desired toastiness. Sprinkle w/ fine dusting of Spike seasoning. Divide the 1/4 c. sliced avacado between each piece of toast and put on top. Serve warm, serves 1.

1 comment:

Joanna said...

I love this lunch idea - I'm going out to get it right now!