Avocado Tomato Toast


Sometimes you don’t need a recipe, you need an idea.

Take this amazing tomato avocado ricotta toast for example. You don’t need a recipe, but you do need top notch ingredients.

Start with the best multi-grain bread you can buy.

Brush a slice or two with olive oil (all the better if your oil is garlic-infused*).

Toast the bread for a few minutes, just until the edge of the bread is starting to crisp, but the center is still a little soft.

Spread the barely toasted bread with a generous tablespoon (or two) of fresh ricotta — local is best and I’m blessed with Gina’s Homemade.

Top with a few thin slices of a ripe, juicy, heirloom tomato.

Lay slices of a ripe avocado on top of the tomato.

Sprinkle with flaky sea salt, like Maldon. Grind some fresh black pepper on top of that.

If you are so inclined, throw a few dashes of hot sauce on for good measure. I’m partial to Louisiana’s mild, tangy Crystal Hot Sauce in this application.

Take a bite, but first you might want to sit down. Your knees could go wobbly. It’s that good.


Epilog: I feel compelled to tell you that my friend George thinks a few crumbles of crisp, applewood smoked bacon would improve this near-perfect toast. I don’t doubt that, but I really love it just the way it is.

*This is how I infuse olive oil with garlic: Mince a medium (or large) size clove of peeled garlic. Place it in a small saucepan. Pour in 1/4 cup of good olive oil. Heat on low until warm, about 2 minutes. Turn off the heat and let cool to room temperature. Pour it into a small container. Cover and refrigerate. Stir before using (the garlic settles on the bottom). Use it to brush on bread before toasting, or use a teaspoon or so for sautéing. I make it about once a week, keep it in the fridge and use it all week long.

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