Email to Cat      

Farmers' Market Avocado Toast

Source of Recipe

From "The Honeysuckle Cookbook" by Dzung Lewis


Recipe Introduction

"California farmers' markets offer a diverse selection of locally grown, seasonal produce that always tastes like peak freshness. California Hass avocados have the creamiest mouthfeel to create those ubiquitous, worth-the-$10, Instagram-friendly avocado toasts. I'll admit that I'm a sucker for these delights, but I actually do make them for myself, fairly often, usually for breakfast or a light lunch. While I'm at the market I'll also pick up a few other ingredients like radishes, microgreens, and pumpkin seeds, which all make for crunchy, healthy toppings. I cut pretty thick slices of bread, so sometimes I cut and eat the toast with a fork and knife."

List of Ingredients

◦ 1 thick slice hearty artisanal bread (such as a country loaf or sourdough)
◦ 1 clove garlic, peeled
◦ � medium avocado
◦ � teaspoon lemon juice
◦ Kosher salt and freshly ground black pepper
◦ 2 tablespoons microgreens (such as radish, kale, or sunflower)
◦ 1 small radish, thinly sliced
◦ 2 teaspoons pumpkin seeds, toasted (see Note)
◦ 1 tablespoon crumbled queso fresco or other crumbly cheese


Recipe

Toast the bread until lightly golden brown. Take the garlic clove and rub it all over the toast.

In a bowl, mash the avocado with the lemon juice and salt and pepper to taste. Spread the mashed avocado onto the toast. Top with the greens and sliced radish, sprinkle with the pumpkin seeds and queso fresco, and serve.

Makes 1 toast





❧ Note:
Heat a skillet (cast iron or nonstick both work) over medium-low heat and add the pumpkin seeds. Let them toast for about 5 minutes, shaking the pan occasionally to avoid burning. Remove from the heat and let the seeds continue toasting in the hot pan for another 5 minutes, shaking occasionally. Let cool.