No, I'm Not Tired of Avocado Toast Yet

Has anything been more photographed than avocado on bread? I’m pretty sure not. But yet, I still love it. When I was younger, pear (what Jamaicans call avocado) on bread isn’t something that I would have ever thought would be having a moment. Despite all the buzz and trendiness over the past couple of years I still love it because it’s simply delicious and incredibly good for you (when the bread is made from whole grains).

I haven’t made avocado toast at home in a couple of years, but after finding a really great loaf of red fife batard bread I decided to do the logical thing and add some avocado to it and a few other ingredients I had laying around. Normally, I love colorful dishes, but I’m glad I stayed in a green mood because the combination of jalapeno, cilantro, avocado, and a little sea salt and olive oil was perfect. It was earthy, spicy, creamy, salty…like I said…perfect.

I’d write a recipe for this, but I think the great thing about avocado toast is that you can really put anything that you want on it and it’s pretty hard to screw up. If you have some great bread and avocados start there and see what you come up with. The fewer ingredients the better and as I’ve learned, don’t be afraid of ending up with something that just looks like green bread.