Take avocado toast to the next level!
By Chef Rossi
The first time I heard about “avocado toast” was when a friend ordered it for brunch at an agonizingly hip eatery. “Ten dollars for toast with avocado on it?” I exclaimed. When her dish arrived, I understood. While I was dissecting undercooked eggs, she was feasting on thick bread piled with a mountain of green gold. But it’s cheap and easy to make at home, with plenty of twists, too.
Awesome Avocado Toast
For two, use 4 slices of bread and 1 whole avocado
For starters, you want a hearty, rustic loaf: sourdough, rye, whole grain, something you might buy from a bakery or farmers market. Slice and brush each one with olive oil, lay on a baking sheet, and toast till crusty (5 minutes at 375 or 400). Peel and de-seed a ripe avocado then smash it up with a fork till chunky. Season with salt, pepper, and a drizzle of fresh lemon juice. Slather onto the toast. You’re done! But great avocado toast can be a platform for even greater toasts. Here’s a short list of additional toppings: cucumber, sprouts, radish, shelled edamame, scallion, tomato, roasted pepper, fresh basil, roasted cauliflower, and baby arugula.
Tex-Mex Style
Start your avocado toast as above; add a pinch of ground cumin and a pinch of chili powder while mashing. Slather on the toast. Garnish with a dollop of your favorite salsa, like this simple corn version: mix a handful of cooked kernel corn, with two handfuls of chopped tomato, a good pinch of minced jalapeno (seeds removed), a handful of chopped red onion, a drizzle of fresh lime juice, a few smidgens of fresh chopped cilantro, and salt and pepper to taste. Optional: sprinkle grated cheddar on top of the avocado and shove the whole shebang in the broiler till the cheese melts (add the salsa after).
Green Dream
Trim asparagus (snap off the tough ends) and toss in salt, pepper, and olive oil. Roast at 400 degrees for about 10 minutes, or until it has a little color. Cut spears in half lengthwise and then in half again. Spread your avocado mash on the toast as above. Top with asparagus. Pile on a handful of crumbled feta cheese or grated Parmesan.
Photographed by Linda Xiao
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