Avocado Toast, Three Ways

I try not to get too swept away with the latest food trends. I have no intention of ordering anything “unicorn”. I usually keep my pumpkin spice for pies. But like most people in the past few years, I have become a bit obsessive with avocado toast. And no, it has nothing to do with Gwyneth Paltrow.

Avocado toast is filling, quick, and versatile. Not only is it easy to throw together when 9:00 pm comes around and I still haven’t eaten, I actually crave it! It is a purely indulgent food that is actually not bad for me. Like most things simple- there are still ways to get it wrong. The key is always good quality bread and a ripe (but not brown) avocado, good olive oil, a little acid, and salt.

I actually have three “go to” recipes, ranging from the super quick to the elaborate brunch version. Since I could not pick my favourite, I decided to share them all.

A note on removing avocado- I use a knife to cut along the circumference of the avocado, lengthwise, making sure to slice all the way down to the pit. Then with a firm hand, twist the avocado along the cut edge and pull apart. I usually just remove the pit with my hand or a spoon. Some people are very deft at removing the pit by striking it with a chef’s knife and twisting. I personally am very clumsy and afraid of injury. Lastly, I remove the flesh from the skin with a spoon.

The Plain Jane- Basic Avocado Toast

1 slice sourdough or good quality white sandwich bread
1 avocado, peeled and mashed
1 Tbsp lemon juice
chili pepper flakes to taste
1 Tbsp good quality extra-virgin olive oil
pinch salt

Toast the bread. Spread the mashed avocado on top. Sprinkle with chili pepper flakes and a pinch of salt. Squeeze the lemon juice on top and pour olive oil over everything.

Note: depending on the size of your avocado you may have extra. I just pile it on top anyways. There is no such thing as “too much” avocado.

Avocado with Toasted Crumbs (aka inside out avocado toast)

Adapted from Chrissy Tiegen, Cravings: Hungry for More

1 ripe avocado
4 Tbsp spicy herb breadcrumbs
2 lemon wedges
2 Tbsp good quality olive oil

Cut the avocado in half, lengthwise and remove the pit. Lay each avocado half in a bowl. Top each with 2 Tbsp breadcrumbs, a squeeze of lemon juice, and 1 Tbsp of olive oil. Eat with a spoon.

Avocado Butter on Toast with Tomato Salsa

Yotam Ottolenghi, Simple
Serves 2

2 ripe avocados, peeled and mashed
1/4 cup butter, softened and cut into 1 inch cubes
3 limes, finely zested to get 2 tsp of zest, juiced to get 2 Tbsp juice
salt
1/2 cup tarragon or basil leaves, roughly chopped
1/2 cup dill, roughly chopped
7 oz/200 g cherry tomatoes, quartered
2 tsp capers
2 Tbsp olive oil, plus more for drizzling
black pepper, coarsely ground
4 slices sourdough bread
1 small garlic clove
1/3 tsp cumin seeds, toasted and crushed

Put the avocado and butter into the bowl of a small food processor with half the lime zest, half the lime juice, and a pinch of salt. Blitz until smooth, scraping down the sides of the bowl if needed. Transfer to a small bowl along with two-thirds of the herbs. Fold in the herbs and refrigerate for 10 minutes.

To make the salsa, mix together the quartered tomatoes, capers, remaining lime zest, remaining lime juice and the oil and a good grind of pepper. Set aside until ready to serve.

Grill or toast the bread, then rub one side of each piece with the cut side of the garlic clove. Leave the bread to cool slightly, then spread each slice with the avocado butter and top with the tomato salsa. Sprinkle the cumin seeds and remaining herbs. Finish with another grind of pepper and a drizzle of olive oil, and serve.