Avocado Toast done 3 ways! I’ve heard such amazing things about it.  My husband kept telling me I needed to try it, but I had yet to see it on the menus of any restaurants I’ve gone to in the last month.  So, I decided for my #trysomethingnewsundays to take matters into my own hands and make the dish myself.  I found several recipes for Avocado Toast in a Huffington Post article here.   The 3 recipes below are delicious.  My husband wasn’t a fan of the mint one, but I loved it.  I made some adjustments and listed the modified recipes below.

Salty Avocado Toast

This is very classic and simple. It’s just avocado, salt and bread.

Makes 2-3 toasts

Ingredients

• Ripe avocado
• 2-3 slices of fresh Sour Dough Bread
• Olive Oil
• Flaky Salt (The more the better!)

Instructions

1. Put olive oil on bread.  Toast in oven.  About 2 minutes in the broiler.
2. Peel avocado.  Mash avocado onto bread.
3. Top with flaky salt,  The more the better!
4. Enjoy

Avocado Mint Toast

I didn’t think that mint and avocado belonged together, but the combination along with the Feta cheese is delicious.  One time, I even topped it with a few pieces of bacon and it was amazing!

Makes 2-3 toasts

Ingredients

• Ripe avocado
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon salt (or to taste)
• Pepper to taste.
• 1/4cup crumbled feta cheese
• 3 slices sourdough bread

Instructions

1. Use a fork to smash the avocado to a chunky paste. Add lemon, mint, and salt and mix.
2. Stir in feta.  Top with Salt and Pepper to taste.
3. Toast bread in broiler.  About 2 minutes, until its lightly toasted.
4. Spread Avocado paste on the top of the bread.
5. Enjoy!

Avocado Mexican Corn Toast

Growing up in Southern California, Mexican food was something I ate regularly.  This avocado toast has a similar taste/memory  to Elotes.

Makes 2-3 toasts

Ingredients

• 1 ear sweet corn
• 1/2 tablespoon olive oil
• 1 tablespoons unsalted butter, softened
• 1/4 teaspoon smoked paprika
• Salt and Pepper to taste
• 1 avocados
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 lime, sliced into wedges
• 2 slices french bread, toasted
• 1/8 cup crumbled cojita
• 1 tablespoons finely chopped fresh cilantro

Instructions

1. To grill the corn, rub the ears with the olive oil.
2.  Place the ears on the grill and cook until the corn is golden or charred.  If you don’t have a grill, you can remove the corn from the cob and cook in a pan.
3. Remove corn from the grill and cool.
4. In a bowl, stir together butter, paprika, salt and pepper, and corn removed from the cob.
5. Peel the avocados.  Mash and flavor with salt, pepper, and lime juice.
6. Spread the mash evenly on the toast then top with the corn mixture, a few sprinkles of the cojita cheese,  cilantro, and a tiny pinch of smoked paprika.
7. Sprinkle with lime juice.
8. Enjoy!