Avocado Toast Recipe

Time30m

Serves4

espelette sour cream - persian cucumber - fresno chilies - pickled shallots - french breakfast radish

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Ingredients

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1
Prepare the Avocado
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until it reaches your desired consistency—smooth or chunky. Season with salt and a sprinkle of Espelette pepper to taste.
2
Prepare the Bread
Toast the whole grain bread slices in a toaster or on a skillet until they are golden brown and crispy.
3
Prep the Vegetables
Thinly slice the Persian cucumber, Fresno chilies, and French breakfast radishes. Set aside. If you don't have pickled shallots, prepare them by soaking thinly sliced shallots in vinegar and sugar for at least an hour.

4
Assemble the Toast
Once the bread is toasted, spread a generous layer of the mashed avocado on each slice. Top with a dollop of sour cream, then arrange the sliced Persian cucumber, Fresno chilies, and French breakfast radishes on top.
5
Finish with Pickled Shallots
Add a spoonful of the pickled shallots on top of each toast for an added tangy flavor. Sprinkle a little more Espelette pepper over the top for additional spice.