Tortilla Toasts with Avo-Olive Salsa


  • 1 1/2 cups tomatoes, seeded and diced (1/4-inch)
  • 1 cup California Black Ripe Olives, halved
  • 1 cup avocado, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon Kosher salt
  • 2 eggs, beaten
  • 2 tablespoons low-fat milk
  • 8 flour tortillas, (6-inch)
  • 1 unsalted butter, melted


1. In a medium sized bowl, combine tomatoes, California Ripe Olives, avocado, lime juice, cilantro, garlic and salt. Set aside.

2. In a separate shallow bowl, whisk together eggs and milk. Place tortilla in egg mixture and soak for 3-5 minutes.

3. Heat a medium-sized sauté pan over medium heat. Lightly grease with 1/4-1/2 teaspoon of butter. Place one tortilla in the pan and cook for 2 minutes until golden, then flip and continue cooking on remaining side for 1-2 minutes. Repeat with remaining butter and tortillas.

4. To serve, place 2 tortillas on each plate and serve with approximately 3/4 cup of salsa.