Avocado Toasts

In last two years they have become available in most cafes. We love them most times. Other times they turn out to be avocado puree on toast and it disappoints us as all the textures are gone. When the avocado is left a bit chunky it can add a lovely height to the sandwich as well as bring some nice texture. You can also incorporate other ingredients very easily due to the peaks and valleys of the coarse avocado.

Always choose an avocado which is not hard to touch. Yet it should not be overripe where if you squeeze it gently it makes a dent.

Cut the avocado in half and take the seed off and then cut into small pieces and scoop out. Add chopped onions, tomatos, some garlic, cilantro, mild chilies of your choice chopped or jalpenos and some chopped garlic and sea salt.

Just bring it all together only mashing gently with the back of a spoon or a fork just to bring it all together.

Dress it with some lime juice thats freshly squeezed.

Toasting for avocado toast

the toast should be crisp. Especially the lower side to hold the payload. You can use a toaster but using a skillet on medium slow and controlled heat will make a lovely uniform toast. You can use some butter or olive oil or neither. For sourdough, just weigh down the toast with something flat, like a small flat dish or back of a spatula. This allows the centre to get toasted evenly as well. Toast both sides, the second side can stay on skillet on low as you prep for rest.

You can toast the pumpkin seeds as well on the side on this gentle heat.

Then spoon the avocado mixture gently and generously.

Top with the toasted pumpkin seeds, some pomegranate seeds, some micro greens and we had some violet blossoms which we used.

Drizzle with some flavorful oil like olive, pumpkin seed or walnut oil. Season with some flaky sea salt.