One of life’s simple pleasures is spreading lusciously ripe avocado on good artisan bread, and then adding a generous drizzle of good extra virgin olive oil on top of the avocado – along with a sprinkle of flaky sea salt. The culinary dream team of Melissa Hamilton and Christopher Hirsheimer have kicked this wonderful combo up a notch with their avocado mash on multigrain toast. (Click here to see the recipe.)
Toasted multigrain bread is drizzled with “really good extra virgin olive oil” while still warm. Each slice gets a half a ripe avocado, which is mashed and spread with a fork or knife. The avocado gets an additional drizzle of olive oil, along with a squeeze of fresh lemon juice, a pinch or two of Aleppo pepper or crushed red pepper flakes, and a sprinkle of salt. The toasts are served with lemon halves. (Click here to see the recipe.)
“These toasts have served us well for a late-morning breakfast, lunch, or a quickly made supper,” Hamilton and Hirsheimer write in their wonderful book Canal House Cooks Every Day (Andrews-McMeel Publishing, 2012). “But we could find an excuse to eat them anytime.”
I’d use my favorite oil – our robust Miller’s Blend – to prepare the toasts. Its fruity taste and peppery kick would add a nice dimension.
Hamilton and Hirsheimer, by the way, were among the heavyweights who created Saveur magazine. They’re famous for their wonderfully simple, seasonal recipes (like this one) and groundbreaking, realistic food photography. In 2006, Hirsheimer and Hamilton launched their own culinary publishing powerhouse that’s definitely worth an online visit: Canal House Cooking, where you’ll find boatloads of great recipes and drop-dead gorgeous photographs.