Creamy avocado, crusty sourdough, salty crispy prosciutto and sweet sun-dried tomatoes – this is not your regular avocado toast recipe!
Let’s be real, avocado toast is one of life’s simplest pleasures. The most basic one uses only two ingredients and yet tastes SO GOOD. It’s perfect for any time of the day, and can be customised to your heart’s desires. Do we really need a recipe? Well no… not really, but read on for some basics on how to make the BEST avocado toast of your life.
- Pick good avocados
You want an avocado that’s ripe but not too ripe. Firstly, do a ‘Naval Inspection’ – gently place your thumb on the naval (i.e. tiny stem at the top) and if you can flick it off easily, it means that the avocado is ripe and ready to eat. If it remains stubbornly intact then it means that the fruit is under-ripe. Secondly, do a ‘Pressure Test’ – give the avocado a gentle squeeze and if it has a little give, then it’s ready to eat! If you come across any bruised or brown bits when you cut the avocados open, simply scoop them out and discard before mashing/slicing the rest. - Preparing your avocados
I’m a big fan of mashed avocados, I find it more creamy and luscious than sliced avocados (think guacamole v plain avocado). That said, always mash your avocados in a separate bowl/plate and not on the toast. This ensures that you won’t accidentally poke holes in your bread. Also, SEASON SEASON SEASON. Salt and pepper is a good start, but you could also add in fresh leafy herbs (e.g. parsley, basil) or even a herbed sauce (e.g. pesto). A bit of lemon juice and lemon zest will also be good to add freshness to the dish. - Choosing the bread
You can use any kind of toast or sliced bread you have but I like to use thick-sliced crusty bread or whole grain toast. The key here is to get it nice and toasted so that 1) it offers a sturdy base for your avocado goodness and 2) provides a crisp which would nicely contrast the creamy avocado. - The bonus extras
- Garlic – after toasting your bread, lightly rub a peeled raw garlic clover over the top of your toast before adding the avocado. It’ll taste like a garlic bread without the actual garlic butter.
- Protein – poached/sunny side up/scrambled egg, bacon, crispy prosciutto, feta, smoked salmon – whatever floats your boat!
- Vegetables – sautéed mushrooms, pickled onions, cherry tomatoes, jalapeños and sun-dried tomatoes are very good options.
- Sauces – some I really like are pesto, chimichurri, hot sauce and balsamic vinegar.
Creamy avocado, crusty sourdough, salty crispy prosciutto and sweet sun-dried tomatoes - this is not your regular avocado toast recipe! Place you oven rack in the upper third of the oven, and pre-heat to 200°C. Line a baking tray with parchment paper then lay the prosciutto slices on the tray so that they don’t overlap. Bake them for 10 minutes or until the slices start to shrivel and turn golden (don’t take your eye off it, prosciutto can burn really quickly). Remove from the oven and set aside to cool while you prepare your avocados. In a pan over medium-high heat, add in the butter and olive oil. Once melted, gently place your slices of bread into the pan and cook for 3-5 minutes each side (or until crisp and golden brown) before flipping to do same again (Note 1). While keeping your eye on the stove, place your avocados (pit and skin removed) into a large bowl. Add in the lemon zest and juice, and parsley, and mash everything until well-combined. Season to taste. Once everything is ready, spread a quarter of your avocado mixture on each slice of toasted bread. Top with your sun-dried tomatoes and crumble over your crispy prosciutto. If using, finish off with chilli flakes and a drizzle of balsamic vinegar. 1. I prefer to toast my bread in a pan rather than in the oven as it doesn’t dry out as much but do whatever is convenient for you. Apart from the pan or oven, you could also place your bread in a toaster. Pimped Up Avocado Toast Recipe
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
Notes
