4 slices country bread (sweet batard) sliced ¾” thick
2 California avocadoes, split in half, peeled, fanned
10-year aged balsamic vinegar
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.