Avocado Toast Recipe

Inspired by KŌST

Time30m

Serves2

smashed avocado, cherry tomato, sourdough bread, pumpkin seeds, radish, queso fresco, rösti potatoes

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Ingredients

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Avocado Mixture

2 whole Avocado

1 cup Cherry tomatoes

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Toast Base

4 slices Sourdough Bread

Toppings

1/4 cup Pumpkin Seeds

4 whole Radish

1/2 cup Queso Fresco

Rösti Potatoes

2 medium Potatoes

2 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Avocado Preparation

Mash the Avocado

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Add lime juice, salt, and black pepper, then mash until desired consistency is reached.

Prepare Tomatoes

Halve the cherry tomatoes and set aside for topping.

Toast Preparation

Toast the Bread

Toast the slices of sourdough bread until golden brown.

Rösti Potatoes

Cook the Potatoes

Grate the potatoes and rinse in cold water. Squeeze out excess moisture. Heat olive oil in a skillet over medium heat, then add the grated potatoes. Season with salt and pepper. Cook until golden brown and crispy, about 5-7 minutes per side.

Assembly

Assemble the Toast

Spread the mashed avocado evenly over each slice of toasted sourdough. Top with halved cherry tomatoes, pumpkin seeds, and crumbled queso fresco. Add thinly sliced radish on top for garnish.

Serve with Rösti

Serve the avocado toast alongside the crispy rösti potatoes for a complete meal.