Avocado Toast Three Ways

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
9 toasts (about 4 servings)
Level:
Intermediate

Ingredients
  • Avocado Base:
  • 5 ripe Hass avocados
  • 6 scallions, sliced
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
  • Shaved Egg Salad and Radicchio on Pumpernickel Toast:
  • 3 slices pumpernickel bread
  • Olive oil, for brushing
  • 3 hard-cooked eggs, coarsely grated on a box grater
  • 1 tablespoon creme fraiche
  • 1 teaspoon Dijon mustard
  • 1 small shallot, thinly sliced
  • 1 tablespoon finely chopped fresh dill, plus springs for garnish
  • Kosher salt and freshly ground black pepper
  • 1/2 cup torn radicchio
  • Smoked Salmon and Dill:
  • 3 slices health bread
  • Olive oil, for brushing
  • 3 ounces paper-thin slices smoked salmon
  • 3 tablespoons creme fraiche
  • Dill springs, for garnish
  • Fresno Chiles:
  • 3 slices sourdough or country white bread
  • Olive oil, for brushing
  • 1 Fresno chile, thinly sliced
  • Grated zest of 1 lime
  • Cilantro leaves, for garnish
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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