Week 16 brings us to the size of an avocado. 4-5 inches in length. Whoa. Well, I decided to make the very Californian invention of Avocado Toast! Three ways. What better way to celebrate the taste of avocados but as a whole fruit? Grab some crusty sourdough bread and lightly toast it. Maybe even grill it with some olive oil or butter on both sides in a pan. Smash some fresh avocado on top and add some fixin’s. You can’t get more delicious than that!
Ingredients:
3 ripe avocados
A loaf of rustic country bread, sliced into 1 inch slices
Butter or olive oil
Topping combo ideas:
Cherry tomatoes, fresh torn basil, olive oil drizzle and flaky sea salt
Smoked salmon, red onion, and lemon zest with a squeeze of juice
Fried egg or scrambled egg with some crumbles of bacon
Warm a pan over medium-low heat and place a piece of buttered bread into the skillet. Let it sear to a golden brown on each side-about 2 minutes. Check to make sure it doesn’t burn. Place on a plate and smash a half of ripe avocado(or more) onto the toast. Sprinkle some flaky sea salt over the top. Add toppings of your choice to taste.
