When I was a little girl, I'm not sure I ever saw an avocado unless it was already mixed into the guacamole I put in my fajitas. Today, avocado toast seems to be a staple on so many menus, for breakfast, lunch or snack.
While it is a simple meal to make, it still be enjoyed in a number different ways.
Start with a ripe avocado.
That seems obvious, but that means you need to choose one that's not too hard and whose shell is more black than green.
Pick a great bread.
A hearty sourdough, crusty rye, maybe a pumpernickel. You can pop a slice or two in the toaster or drizzle them with olive oil and heat them in a pan or on the grill.
There are two ways to go with the avocado. Slice it up so it lays nice and pretty or smash it. I'm all for the smashing. If nothing else, it sticks better to your toast.
For a smoother finish, drizzle a nice oil over the top - olive, avocado or truffle! I love to use a light, flaky Maldon salt after that, or a little truffle salt if I have it on hand.
If you want something heartier, now is the time to layer. Some thinly sliced cucumber or tomato, fresh spinach or arugula work beautifully. Perhaps a thin layer of protein as well.
To finish it off, try some red pepper flakes, a dash of Old Bay seasoning, or a squeeze of fresh lemon or lime juice to brighten it all. If you have fresh herbs on hand, use them. Cilantro, rosemary, chives - pick your favorite. You can't go wrong.