Avocado Toast
Thomas J. Story
Who says you can’t have brunch in the backwoods? Sourdough gets an outdoorsy upgrade in this easy side dish that’s perfect to serve alongside udon nabemono. Just bring along a paring knife and a spoon to prep the avocados, then crisp up the bread and garnish with edible leaves, like those plucked from a marigold.
How to Make It
1
In a bowl, smash avocado pulp from one avocado with the yuzu kosho, lemon juice, and kosher salt to taste.
2
Toast the sourdough slices on a griddle with grapeseed oil, until golden brown.
3
Spread the smashed avocado pulp on the pieces of toast.
4
Cut the remaining avocado in half, remove the pit. Using a spoon, scoop out the pulp intact. Place the pit-less side down on the cutting board. Using a small paring knife, make as many thin vertical slices into the avocado as you can.
5
Spread the avocado out as if it were a deck of cards, about the width of the toast. Use a knife to pick up the sliced avocado in one piece and place on top of toast.
6
Garnish with red onion. Sprinkle furikake to taste. Garnish with marigold leaves.
Ingredients
2 slices rustic sourdough bread
2 avocados, ripe
1 tsp yuzu kosho, green
1 tbsp fresh lemon juice
¼ red onion, thinly sliced
1 tbsp grapeseed oil
Kosher salt
Furikake, for garnish
Marigold leaves, for garnish
Directions
1
In a bowl, smash avocado pulp from one avocado with the yuzu kosho, lemon juice, and kosher salt to taste.
2
Toast the sourdough slices on a griddle with grapeseed oil, until golden brown.
3
Spread the smashed avocado pulp on the pieces of toast.
4
Cut the remaining avocado in half, remove the pit. Using a spoon, scoop out the pulp intact. Place the pit-less side down on the cutting board. Using a small paring knife, make as many thin vertical slices into the avocado as you can.
5
Spread the avocado out as if it were a deck of cards, about the width of the toast. Use a knife to pick up the sliced avocado in one piece and place on top of toast.
6
Garnish with red onion. Sprinkle furikake to taste. Garnish with marigold leaves.
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