Avocado Toast

avocado toast

Last year, Ean and I drove through Central and South America in a Toyota 4 Runner complete with a built-in kitchenette. By kitchenette, I mean a plastic bin as a pantry, a pull-out wooden table, a juicer and coffee machine. Since we were usually on the road to a new town around noon, we’d often pull up on the side of the highway to have lunch. In almost every country we went to we found delicious avocados, so avocado toast quickly became our go-to lunch. We loved experimenting with toppings and usually paired the toast with a juice. You can imagine the stares we got from passersby. The New Jersey plates probably didn’t help.
Surprisingly, I have not gotten sick of avocado toast and still love eating it as a quick lunch here in LA. Check out the recipe alternatives below for more ideas!

Avocado Toast
Makes 2 toasts

Prep time: 5-10 min

INGREDIENTS:

1 large avocado
2 slices of bread (I used parmesan rosemary artisan bread)
Ricotta (I used my homemade recipe)
1/4 lemon, juiced
Rosemary

Alternative:
1 large avocado
2 slices of bread
1/4 lemon, juiced
Red pepper flakes

Alternative 2 (my personal favorite) :
1 large avocado
2 slices of bread
1 radish, sliced
1/4 lemon, juiced
Dill

Toast two slices of bread. Cut the avocado in two and either cut each half into slices or mash the avocado, it’s up to you! Spread the ricotta base onto the toast then spread out the avocado. Squeeze lemon juice and top with your favorite ingredients. Eat immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *