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Avocado Toast Three Ways

  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 9 toasts (about 4 servings)
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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

  1. 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.
  2. 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.
  3. Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
  4. Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
  5. 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.
  6. 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.
  7. 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.
  8. 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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