Avocado Toast

In the July issue of Bon Appétit magazine, editor Adam Rapoport directed his comments to readers on what he believed was the “Toast of Summer”–garlicy French Bread charred on an outdoor grill and dressed in buttery avocado, red pepper flakes, coarse salt, and just the right touch of olive oil.  

Avocado Toast may not be a new or exciting dish to many readers of the magazine, but as someone who has only appropriated the main ingredient for dips and guacamole, I was flabbergasted that it could make such a lovely appetizer or summertime side.

Pictured: Buttery and delicious Avocado Toast prepared with Whole Foods Seeduction Bread, good-quality olive oil, ripe summertime avocados, and a freshly pulsed red pepper.

Here’s what makes this simple and easy dish such a gem: when prepared correctly using quality ingredients, the toast tastes like summer.  Ripe avocados dressed with a hint of spice and salt make the French bread the perfect open-faced sandwich for a summer barbecue or outdoor lunch.  Eat this toast alongside a frosty glass of beer or chilled wine and serve as an impressive appetizer when avocados are seasonal and on hand.

Avocado Toast

This recipe is a variation of the one prepared by Adam Rappaport for Bon Appétit Magazine.  To read his editor’s letter, see this month’s issue of Bon Appétit.  To see a similar Bon Appétit recipe, check here.

Ingredients:

*1 ripe avocado, cubed

*1 clove garlic

*3 slices Whole Foods Seeduction Bread

*1 tablespoon red pepper flakes

*coarse salt, to taste

*good-quality extra virgin olive oil, to taste

1.) Using the methods described here, cube avocado and set aside.

2.) Using a freshly peeled garlic clove, rub garlic all over slices of Whole Foods Seeduction Bread.  Then, using a sharp paring knife, slice the garlic thinly and reserve.

3.) Place bread on a fired up grill and char slightly on both sides.  If cooking indoors, toast bread in olive oil over medium heat in a non-stick skillet.  Remove from heat when golden brown and plate.

4.) Dress crusty bread in avocado, garlic slices, red pepper flakes, coarse salt, and a light drizzle of good-quality olive oil.  Serve immediately.

Makes 2-3 servings.

———————————

This recipe was re-published for my “Fresh Ideas” Column for Louisiana’s state newspaper, The Advocate, on Thursday, September 19th, 2012.  You can read the reprint here.

–Helana Brigman

—

Follow me on Pinterest: http://pinterest.com/helana/

Twitter: https://twitter.com/DancesWLobsters

Facebook: https://www.facebook.com/pages/Clearly-Delicious/103136413059101

Tumblr: http://clearlydelicious.tumblr.com/

Instagram: http://instagram.com/helanabrigman