Avocado Toast 3 Ways

Avocado on Toast – it just isn’t going away is it? I have to say I am a great fan and even though the price of the little pears has risen quite a lot there’s still room in my shopping basket for a couple or more every week. 

I love my crushed/smashed/sliced avocado on sourdough bread which is chewy and substantial and can it tolerate it well. You may well prefer a seeded wholemeal, some cloud bread (see recipe here), protein bread (see recipe here) or even crispbread, but it’s the topping that counts for me. Avocado may well be high in fat but it’s the good type of fats so a little indulgence here is a good thing.

I often serve for brunch or light lunch rather than breakfast and find the dish can be given a crunchy twist with different ingredients like radishes, walnuts, tomatoes, feta cheese and celery – something just a bit more unusual.

We’ve been trying out some ideas here at Bariatric Cookery and these 3 ideas made the cut – what do you think? I shall certainly serve 1 or 2 over the Christmas holidays when our breakfast/brunch/lunch timetables are very relaxed.

 

 

Avocado Toast with Tomatoes, Radishes and Cayenne Pepper: Mash ½ avocado with a squeeze of lime and season well. Spread on a toasted slice of sourdough bread. Top with 1 large or 3 baby sliced tomatoes and a few radishes (sliced into matchsticks) and sprinkle with a pinch of cayenne pepper and salt.

 

Avocado Toast with Feta, Mint and Celery: Mash ½ avocado with a squeeze of lime juice and season well. Spread on a toasted slice of sourdough bread. Top with a sliced stick of celery, about 1 tbsp crumbled feta cheese and some torn mint leaves.

 

Avocado Toast with Blue Cheese, Radish and Walnut: Mash ½ avocado with a squeeze of lime juice and season well. Spread on a toasted slice of sourdough bread. Top with 1 tbsp crumbled Danish blue or other blue cheese, 3 sliced radishes and about 3 toasted and roughly chopped walnuts.

 

Image courtesy of Love Celery & Radish