Guacamole Toast tastes even better than avocado toast, especially when topping whole grain or whole wheat bread flavored with another favorite, Chimichurri Sauce.
Simply slice long baguettes in half, then toast or grill. Slather on the Chimichurri, then slather on the chunky guacamole. Top with seasonal fresh produce, such as watermelon radish, peppers, scallions, and tomatoes. Garnish with fresh herbs, sharp cheese, and more sauce. Prepare several baguettes in advance, each with different toppings – your guests will inhale them. It's really easy to make, inexpensive, and so colorful and fresh. With a seasonal variety of flavor combinations, it is sure to become one of your signature dishes.
Guacamole: Purchase commerically prepared or make your own
Guacamole or firm ripe avocados
Fresh citrus juice – lemon and/or lime
Grated garlic to taste
Salt to taste
Ground red cayenne pepper to taste
Avocados: Puree 3/4 of the avocado pulp, and coarsely chop the remaining 1/4.
Put the guacamole or avocado pulp in a bowl. Add the citrus juice, garlic, salt, and cayenne pepper to taste. Stir to blend. To prevent avocados from turning darker, squeeze more fresh citrus juice over the top. Cover and chill until ready to serve.
Radishes, thinly sliced
Sweet peppers, thinly sliced
Long hot peppers or jalapeno peppers, thinly sliced
Cherry tomatoes, quartered or sliced
Cheese: Choose a crumbly cheese that is a bit salty with assertive flavor, such as:
Greek: Feta, Graviera, Kefalograviera, Kefalotyri
Italian: Mountain Gorgonzola, Primo Sale, Ricotta Salata,
Mexican Cheese: Cotija, Queso Blanco, Queso Panela
Fresh Herbs: Flat leaf parsley, cilantro, pipicha, syrian oregano, za’atar
Chimichurri Sauce Click for the recipe
Whole Grain or Whole Wheat Baguette:
Slice the baguette lengthwise down its center. Toast or grill.
Guacamole Toast: Pour Chimichurri Sauce over the baguette. Dollop with guacamole. Garnish with the toppings, cheese, and herbs of your choice. Enjoy!