Recipe courtesy of Bobby Flay
Total:
1 hr
Active:
1 hr
Yield:
9 toasts (about 4 servings)
Level:
Intermediate
Total:
1 hr
Active:
1 hr
Yield:
9 toasts (about 4 servings)
Level:
Intermediate

Ingredients

Avocado Base:
Shaved Egg Salad and Radicchio on Pumpernickel Toast:
Smoked Salmon and Dill:
Fresno Chiles:

Directions

Watch how to make this recipe.

For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.

For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.

Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.

Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.

For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.

For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.

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