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AVOCADO TOAST – 2 WAYS

Avocado toast is one of my favorite go-to’s for so many reasons. There are endless combinations of possibilities and it never gets old. Whatever time of the day is it, I can always have a piece of avo-toast. I’m a little obsessed you could say. I love to top it with fresh bright fruit and cheese. The colors and vibrancy of it are oh so inviting. We eat with our eyes first right?! Well this toast is a sight to see, and it’ll have your stomach growing for it in no time.

How to slice avocado (like pictured): the first thing you’re going to do cut the avocado in half lengthwise. Then gently peel the skin off the avocado. It’s important that the avocado is ripe, but not too ripe. If the avocado is too soft it won’t work. Place the flat side of the half on a cutting board. With one hand, hold the avocado in place. With the other hand, take a sharp knife and begin to cut lengthwise. Take your time and make thin strips. Make sure to hold the avocado while cutting so that it doesn’t fall apart. One you’ve made thin slices, take your hand and push it to one side to make a domino effect happen. It should look like a fan of tiny strips.


AVOCADO TOAST 2 WAYS

Prep time: 5 minutes

Total time: 20 minutes

#1. AVO-TOAST WITH GOAT CHEESE AND POMEGRANATE SEEDS

INGREDIENTS:

Sourdough bread (fresh from bakery)
Extra virgin olive oil
Chèvre goat cheese, room temperature
Avocado (ripe), peeled and thinly cut lengthwise
Cherry tomatoes, cut in half
Pomegranate seeds
Kosher salt
Pepper, freshly ground
Micro-greens
Radishes, thinly sliced
Lemon

DIRECTIONS:

Preheat oven to 425 degrees.

Take olive oil and brush both sides of bread. Place bread on a baking sheet and put in oven for 4 minutes or until toasted.

Spread a good amount of goat cheese on top. Place avocado on top of cheese. Top with tomatoes, pomegranate seeds, radishes and micro greens. Sprinkle on salt, pepper, a drizzle of olive oil, and small squeeze of lemon juice.

#2. AVO-TOAST WITH MOZZARELLA AND BALSAMIC GLAZED HEIRLOOM TOMATOES

INGREDIENTS:

Sourdough toast (fresh from bakery)
Olive oil
Fresh mozzarella (sliced)
Avocado (ripe), peeled, and thinly cut lengthwise
Heirloom tomato, sliced
Balsamic glaze (store bought)
Kosher salt
Pepper
Lemon
Parsley, chopped

DIRECTIONS:

Preheat oven to 425 degrees.

Take olive oil and brush both sides of bread. Place bread on a baking sheet and put in oven for 2 minutes or until almost toasted.

Take toast out of oven and change setting to broil. Place sliced mozzarella covering the top. Put back in oven and cook for another 2 minutes or until cheese is melted.

Take toast out of oven and place avocado on top of the cheese. Top with tomatoes and sprinkle on salt and pepper. Squeeze a small bit of lemon juice on. Drizzle with olive oil and balsamic glaze. Top with fresh parsley.

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