Avocados are a healthy staple in the kitchen. Packed with vitamins, minerals and fiber, and high in monounsaturated fat, their creamy texture and mild flavor lend well to dips, smoothies, even ice cream, while their coolness provides a foil to spice and heat in salsas and salads. Having said that, one of the best ways to eat an avocado is as simply as possible, so its delicate flavor will stand out. And that’s where avocado toast steps in.
There’s no shortage of avocado toast on restaurant menus these days. From the straightforward smear to the vegetable-patch-piled garden variety, there’s a toast for every appetite. I prefer my avocado toast simple: often sliced and layered on toasted country-style bread, adorned with a squeeze of lemon, a dribble of oil, freshly cracked black pepper and a pinch of sea salt flakes. Simplicity clearly rules in the technique, and in this case, it’s key that every ingredient is of high quality — from the bread (artisan country style), to a luscious drizzle-worthy extra-virgin olive oil, to my go-to Maldon sea salt flakes, which are stashed in my cupboard, solely reserved for strategic sprinkling and finishing.
Sometimes, if I am feeling fancy or entertaining, I’ll nudge my toast up a notch, and brush the avocado slices with a thick lemon-balsamic reduction, which adds the glossy bling of a slick, sweet-tart glaze. Again, the same rule applies — use a high-quality vinegar. If you have any leftover syrup, you can save it to drizzle over fresh strawberries or whisk into a salad dressing.