Chef’s note: We try to keep ripe avocados on hand. They come to our rescue when we’re hungry and don’t have much time to cook. These toasts have served us well for a late-morning breakfast, lunch, or quickly made supper. But we could find an excuse to eat them anytime.
- 4 slices multigrain bread
- California Olive Ranch extra-virgin olive oil
- 4 ripe Hass avocados, halved, pitted, and peeled
- 1-2 lemons, preferably Meyers, halved
- Aleppo pepper or other crushed red pepper flakes
- Salt, preferably flaky sea salt like Maldon
Step 1: Toast the bread, then drizzle on one side with the olive oil while still warm. Put 2 avocado halves on each piece of toast and mash them with a butter knife or fork, spreading the soft fruit to the edges of the toast.
Step 2: Drizzle the avocados with some olive oil. Squeeze some lemon juice over the toasts, sprinkle with a pinch or two of Aleppo pepper, and season with salt. Serve with lemon halves.
Recipe and photo courtesy of Canal House Cooks Every Day (Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer
Reprinted with permission from the authors