Some time ago, I watched my husband Larry, who has not a food-related adventurous bone in his body, toast a piece of white bread, cut up an avocado, and place the avocado on the toast. He declared that “avocado toast” was delicious. I was skeptical, but wished him well.
Yesterday I received my July issue of Bon Appetit magazine. The Editor’s Letter, headed by a lovely photograph, extolled the virtues of…avocado toast. The editor, Adam Rapaport, told of throwing a dinner party which starred some very expensive grilled meat and fish, but all the guests could talk about was the impromptu appetizer he had thrown together at the last minute. He grilled some rustic bread, rubbed it with a cut garlic slice, put sliced avocado on top, sprinkled it with good olive oil, red pepper, and sea salt, and wowed his guests. Lo and behold, Avocado on Toast has become something of a “thing”–you can get it at trendy restaurants in New York.
Next time you have a very nice, creamy, buttery avocado and some good bread, give this a try. And next time Larry creates something, I’ll at least give him the benefit of the doubt.