Two slices of toast topped with mashed avocado slices and garnished with shredded carrots on a white plate.

AVOCADO BRUSCHETTA

Ingredients:

  • 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 

Tools:

  • 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

Directions:

  • 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 

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A person is using metal spatulas to press grilled cheese sandwiches on a flat black griddle.
Person placing toasted bread slices on a black electric griddle.
Person slicing a green vegetable, possibly an apple, on a white cutting board in a kitchen.
Person slicing avocado on a white cutting board in a kitchen.
Person is preparing avocado toast with sliced avocado on toasted bread on a white cutting board, with a kitchen knife nearby.
A chef sprinkling salt onto three avocado toasts with bread on a white rectangular plate, in a modern kitchen.
Person decorating avocado toast with a drizzle of chocolate syrup on a white plate.