Today, we decided to show you two interpretations of an all time favorite of both of ours: avocado toast. There is something so satisfying about topping crusty bread with creamy avocado — it really is a perfect vegetarian snack or light meal. Read on to see how we each decided to make ours!
Maddie's Avocado Toast
I decided to do a little bit of a "fancier" take on avocado toast — but by fancy I definitely do not mean difficult or time consuming. In fact, this toast is one of the simplest recipes I have posted to date! The toast is composed of three layers: a coconut oil base that melts into the warm bread, followed by the avocado, and then finally topped with an amazing macadamia nut, orange zest, and basil blend.
Taking one bite of this toast will leave you wondering why you've never tried this combination of flavors before. The citrusy orange is a revelation — the perfect bright counterpart to the salty macadamia nuts and the rich avocado. What I am trying to say is this: make this for yourself, for your friends, for your family — I guarantee they will all be impressed (and won't be able to believe it only took you five minutes to make!).
Avocado Toast with Macadamia Nuts and Orange Zest
- 3/4 cup toasted and chopped macadamia nuts
- 1 small clove garlic, minced
- zest from one orange
- 1/4 cup thinly sliced basil leaves
- 1/2 teaspoon sea salt
- 4 slices good bread, cut 3/4 inch thick
- 2 tablespoons coconut oil
- 2 ripe avocados
Combine the nuts, garlic, zest, basil and salt in a small bowl.
Toast the bread until it is golden brown.
When ready to serve, and while the toast is still warm, spread half a tablespoon of coconut oil onto each piece. Mash a half of an avocado onto each toast, and then evenly distribute the macadamia nut mixture on top of each.
adapted from 101 cookbooks
Grace's Avocado Toast
I created a basic, breakfast-inspired toast that's easy to make with ingredients you have in your pantry. For me, avocado toast is a great go-to meal because it's super simple yet incredibly filling. It's also a great way to use up a ripe avocado! This particular version is inspired by my friend Rachel, who made me this toast for lunch one day (and I have since been eternally grateful).
Because there's not a lot going on here, the choice of bread is extremely important. I chose a 5-grain Italian bread sprinkled with flax seeds. It's crusty on the outside but soft in the middle, which made the perfect base for my toast. An even crustier, sturdier bread would have also worked well.
The avocado you use should be at its peak of ripeness with no hints of brown. Before it's cut open, it should have a little give when you squeeze the sides, but still feel tough. The one I used was probably a little under-ripe, but once it was on the bread, I really couldn't tell.
Toast the bread until crispy and brown. I toasted mine in this cast-iron pan because I don't have a toaster, but a standard toaster or toaster oven will work perfectly fine!
This is the best part of the prep — mashing sweet and creamy avocado onto your freshly-toasted bread.
Drizzle with olive oil, sprinkle with salt and pepper, and shake on some spicy crushed red pepper flakes. Adapt anything to your personal preferences. This is a rustic, no-measurements type of recipe, which is part of what makes it so great. View this dish as an inspiration — a starting point for your own creations!
Avocado Toast (with a touch of spice)
- 2 slices hearty, crusty, seedy bread
- 1/2 small avocado, or 1/4 larger avocado
- drizzle of extra-virgin olive oil
- pinch of crushed red pepper flakes
- salt and freshly ground black pepper
Toast the bread. Scoop out the insides of half an avocado and mash onto the bread with the back of a spoon. If the avocado is perfectly ripe, it will spread nicely without being mushy.
Drizzle each slice with a tiny bit of olive oil. If it pools in one spot, pick up the bread and tilt it so the oil spreads. Sprinkle with sea salt, black pepper, and crushed red pepper flakes. The amount is up to you—depends on your preference for spice!