Best Avocado Toast
This recipe is a great breakfast alternative and a healthy way to start your day. It’s important to get a perfectly ripe avocado, not to hard and not to soft. A trick that some use is to buy firm Avocados, put them in a brown paper bag and set them in a warm place in your kitchen overnight and then move them to the refrigerator.
Ripe but not overly ripe avocadoes have perfect creaminess and a rich, nutty taste.
For toasting, you want the bread well-toasted to a crunchy brown on one side, in a skillet thinly coated with olive oil on medium-high heat, and then briefly heated on the opposite side, maybe less than 20 seconds.
Yield: 1 serving
About 1 teaspoon OD (Olive Destination) Extra Virgin Olive Oil (EVOO), plus more for avocado mixture and topping
1 thick slice rustic sourdough, rustic country white bread or better yet wheat bread sliced thick
½ to 1 ripe but not too soft avocado
1 teaspoon fresh lime juice
OD Five Pepper Sea Salt, to taste
1/2 teaspoon OD Basik’s Original Seasoning
1-2 tablespoons fresh ricotta cheese
¼ teaspoon Lemon Zest
Garnish: drizzle of EVOO, sprinkle of Basiks Original Seasoning, Five Pepper Salt and lemon zest
1. Heat oil in non-stick skillet on medium high heat. Add bread and toast until nicely browned; turn and toast opposite side for a few seconds (do not brown this side). Set aside.
2. Cut avocado in half and remove pit. Scoop avocado from skin and place in bowl. Using the side of a spoon cut into chunks. Add lime juice, a little EVOO, Five Pepper Sea Salt and Basik’s Original Seasoning. Gently stir and taste; make seasonal adjustments as needed. Place on browned side of bread, smoothing it out to edge of bread. Top with ricotta and smooth out with bottom of spoon. Garnish with a smidgen of oil, Five Pepper Sea Salt and Lemon Zest. Serve.