Likely, I’m not the first to tell you about Avocado Toast. Maybe, like me, you saw it here or here and thought, “Yum, I should try that.” But maybe, like me, it took you months to finally get around to it.
But it’s September now, and soon we’ll be covering our barbecue and starting to dream of soup.
You could certainly make these with broiled bread, but they won’t be quite the same. They won’t have that smoky flavor that you only get from the grill.
We tried a couple of variations, but this super-simple version was the best. New York City’s Cafe Gitane gets credit for this particular combination; they serve it as a staple of their brunch menu. And I know why, it’s fabulous with eggs and fruit on a lazy Saturday morning. But it’s equally good as an appetizer on a warm summer evening.
Maybe you have a version of avocado toast that you love. Yes? I’d love to hear about it…
- 8 1-inch thick slices crusty, whole grain bread
- 2 avocados, peeled, seeded and lightly smashed (see headnote)
- good quality, extra virgin olive oil
- crushed red pepper
- flaky sea salt, such as Maldon
- Heat your grill to medium-high. If you cook on a charcoal grill, even better – thee toasts will have even more smoky-good flavor.
- Place the bread slices on the grill with a bit of space between. Toast for about 3 minutes per side, or until they take on a nice char, but aren’t burned. Remove the toasts and arrange on a serving platter. Divide the smashed avocado between the toasts, smashing it down with a fork. Now douse with a generous drizzle of olive oil. Sprinkle with crushed red pepper and flaky sea salt to taste. Serve hot.