45 minutes ago
Monday, July 9, 2012
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
2 garlic cloves, cut in half
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!