|Avocado Toast Caprese Style|
Last night I had the strangest dream. I was riding in a car with Elizabeth’s old soccer coach and we were driving in New York City. We were driving west and he crossed 3 lanes of southbound traffic without yielding. A car swerved to miss hitting us and crashed into another car. He kept driving. Either 1) I need to stop eating ice cream before bed or 2) Travis’ driving is impacting me more than I think.
Almost as random, I am being followed by toast. Avocado toast featured on Fixer Upper/Magnolia Table, eaten at Flower Child, on the menu at Snooze; a recipe for chicken toast in email; cauliflower toast from Barefoot Contessa. Gimme some French Toastand I’m all good.
You might think that avocado toast is guacamole on toast (and you are pretty close to being right). There are a lot of variations with additional toppings and types of breads. The most common is egg (hard boiled or soft poached). We also liked it fresh mozzarella and tomatoes. Other toppings include different cheeses or smoked salmon or some type of greens.
- 1 avocado
- ½ tablespoon lemon juice
- Kosher salt
- Ground black pepper
- Cherry tomatoes, cut in half
- Mozzarella balls, sliced
- Sourdough bread, sliced and toasted
- Balsamic glaze
- ¼ teaspoon Dijon mustard
- 1 hard boiled egg, chopped
- Rustic white bread, sliced and toasted
Mash the avocado in a bowl. Mix in the lemon juice. Season to taste with the salt and pepper. Toast the bread (or broil in the oven after brushing with a little olive oil).
Caprese: spread the avocado mixture on the toast. Top with mozzarella slices and sliced tomatoes. Drizzle with balsamic glaze.
Egg: to the avocado mixture, add and mix in the Dijon mustard. Spread the avocado mixture on the toast. Top with chopped egg.