Serves 4


  • 4 slices country bread (sweet batard) sliced ¾” thick

  • 2 California avocadoes, split in half, peeled, fanned

  • 10-year aged balsamic vinegar

  • Maldon Salt

  • Olive oil 


  • 2 - The Chef’s Press, 8 oz., to toast the bread perfectly

  • Griddle or large cast iron pan

  • Mister or spray bottle for olive oil


  • Pre-heat a griddle to 350 degrees

  • Spray the sliced bread on both sides with olive oil

  • Toast the bread with The Chef’s Press until golden brown on both sides. It helps to press the bread for even doneness.

  • Lay the fanned avocadoes on the toasted bread slices

  • Season the avocado with Maldon salt and drizzle with balsamic.

Serve immediately