Monday, July 9, 2012

Toasting Summer: Avocado Crostini



Why is the concept of swiping an avocado on toast so exciting to the food world?

I have been making this concoction for breakfast for years.
Do they think avocados are only for guacamole?

Last year Bon Appetit wrote about a "cleanse" using a schmear of avocado on whole wheat toast in the mornings......I think I gained weight after that one (though I loved every bite), and everyone in the blogosphere talks about the avocado toast at Cafe Gitane in NYC.

Well, here it is again.

In the July issue of Bon Appetit, Adam Rappaport, the editor, made it for his backyard BBQ out of desperation, and I am making it too, but because I LOVE IT!!!!!

I liked Adam's idea of grilling the bread, while you are grilling other stuff for your summer party.



Avocado Crostini (adapted from me and everyone else): (1 avocado makes 8 crostini)

8 slices of good rustic bread
1 ripe avocado
olive oil
2 garlic cloves, cut in half
sea salt
hot pepper flakes
fresh lemon juice

On a hot grill, lay your toasts down and cook 2 minutes on each side, until you have grill marks. Keep an eye on them so they don't burn.

Rub each toast with a garlic clove cut in half. The oil from the garlic will make the bread nice and shiny. Lay toasts on a platter and drizzle with some good olive oil.

Scoop out the flesh of the avocado and cut into small dice. Spoon some of the diced avocado onto the toasts.

With the same knife, press down lightly on the avocado cubes so they sort of smash and adhere to the bread.

Sprinkle the toasts with sea salt and hot pepper flakes.
I like to finish my crostini with a squeeze of fresh lemon juice just before serving.



Here's a toast to summer!

Enjoy!

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8 comments:

The Japanese Redneck said...

Looks delicious Stacey.

Bites from life with the barking lot said...

Tonight this is going to the knitting group at the saloon! Thanks for the reminder and I even have everything....doesn't happen often!

Patsyk said...

Now, that's my kind of breakfast... but, I am sure I'd add some pounds because it would be too hard to resist!

Dewi said...

Simplicity is the best! I also like just a simple bread and avocado. Next time I am going to grill my bread first :)

Joanne said...

I totally ate avocado on bread in college before it was cool. Topped with a bit of salt it really is sheer perfection!

Sam @ My Carolina Kitchen said...

I haven't served avocado on toast in quite a while, probably because I forget about how good it is. I think I mashed the avocado more and made it into a spread. Love your chunky version Stacey. Thanks for the reminder.
Sam

Ciao Chow Linda said...

This is just so healthy and delicious too. I've been eating 1/2 avocado on toast for breakfast at least once a week. The other half I eat for lunch in the same way, but with a slice of tomato on top. Last night I made guacamole (friends for dinner) and the leftover guac on toast will be breakfast (even though it's brown on top).

Proud Italian Cook said...

You're so right about using good rustic bread toasted, the best!Love avocado's too, a great breakfast for me right now!