Step aside, Cronut. Let's talk about avocado toast. It's everywhere. Every chef has their own version. It has found a popular home on every breakfast, brunch, lunch, and dinner menu. One might call it the trendiest toast in town.
|Homegrown Avocados >> pretty much my favorite thing about our new house|
Whether it's being labeled "crostini", "tartine" or "toast" - they are all some form of bread and avocado served open face. In it's simplest form, a piece of crusty toast is smeared with smashed avocado and a sprinkle of sea salt.
|My version of Avocado Toast >> Slow Roasted Tomatoes, Meyer Lemon, Radish, Micro Celery, Sea Salt & Dill|
Here's how to make it your own: Add a squeeze of lemon for acid. Some thinly sliced radishes for a peppery kick. Like heat? Add a squirt of sriracha or a sprinkle of chili flakes. Looking for more depth? Try topping your avocado with smoked trout and shaved red onion. Want to feel fancy? Top it with fresh uni and pickled peppers or a dollop of creme fraiche and your favorite caviar. Prefer something more all-American? Add thick slices of heirloom tomato and bacon jam; you're really only a smear of mayo away from a BLTA aka Heaven on a plate. Bottom line, you can take avocado toast in any direction you please. There is no wrong way to do it. Join the party before it fizzles out.
What are your favorite toppings?