Best Avocado Toasts Recipes

AVOCADO TOASTS

Steps:

• Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
• Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

CRISP BACON & AVOCADO TOASTS

Steps:

• Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
• Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

BACON AVOCADO TOASTS

Steps:

• Preheat the oven broiler.
• Mash the avocados in a medium bowl until slightly chunky. Stir in the scallions, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and set aside.
• Arrange the bacon in a large nonstick skillet over medium heat and cook until brown and crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and reserve the drippings in the skillet. Brush each slice of bread with some bacon drippings. Arrange the bread on a baking sheet, bacon dripping side-up, and broil until lightly toasted.
• Spread each toast with 1/4 of the mashed avocado, break each piece of bacon in half and top each toast with 2 halves.

TOMATO-AVOCADO TOASTS

Steps:

• Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.
• Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.

POACHED EGGS & AVOCADO TOASTS

Steps:

• Poach eggs using your favourite method.
• Meanwhile cut the avocados in half and remove the stones.
• Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
• Mash roughly using a fork.
• Toast the bread and spread with butter.
• Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
• Sprinkle over the grated cheese and serve immediately.
• These are also nice with either fresh or grilled tomato halves on the side.

AVOCADO BLT TOASTS

Steps:

• Mash the avocados in a medium bowl until chunky-smooth. Stir in the scallions, lemon juice, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper; set aside.
• Cook the bacon in a large nonstick skillet over medium heat until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Remove and reserve all but 1 tablespoon of the drippings. Add the butter to the skillet, and swirl to melt and combine with the drippings. Dip both sides of each bread slice in the fat to coat, then cook until browned and crisp, about 2 minutes per side. Transfer the toasts to a cutting board. Raise the heat to medium-high. Add 1 tablespoon of the reserved drippings to the skillet, crack the eggs in a single layer, cover and fry until the whites are crisp at the edges but the yellows are runny, about 2 minutes.
• Meanwhile, spread each toast with 1/4 of the mashed avocado, and transfer to a serving plate with a spatula. Top each toast with 1/2 cup of the greens, 1 tomato slice sprinkled with salt and pepper, 2 slices bacon and a fried egg, and serve with a fork and knife.

BROCCOLI-SPINACH SOUP WITH AVOCADO TOASTS

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
• Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
• Working in batches, puree soup in a blender until smooth.
• Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

MASHED AVOCADO TOASTS

Steps:

• Cut the avocado in half, remove pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.
• Spread half the mash onto each piece of toast and garnish with some red pepper flakes and a drizzle of olive oil. Serve immediately.

LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER

Steps:

• If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
• Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
• Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
• Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
• Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
• Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.

CRAB & AVOCADO SESAME TOASTS

Steps:

• Divide the guacamole between the crostini. Top each one with a spoonful of crabmeat. Toast the sesame seeds in a pan, then sprinkle over each crostini. Serve with lime wedges.

AVOCADO TOASTS WITH HEIRLOOM TOMATOES RECIPE - (4/5)

Steps:

• To a small bowl, add the sliced red onion and red wine vinegar. Set aside to macerate for 5 minutes To a medium bowl, add the chopped heirloom tomatoes, halved cherry tomatoes, torn herbs, sea salt, 1/2 cup extra virgin olive oil and macerated red onion plus 2 tablespoons of the red wine vinegar macerating liquid. Stir to combine and set aside to marinate for 15 minutes. Into a toaster, such as the KitchenAid® Pro Line® Series 2-Slice Automatic Toaster, add the bread slices. Once they are golden-brown, use a pastry brush to lightly coat the bread with the remaining 2 tablespoons extra-virgin olive oil and rub with halved garlic clove. On each piece of toast, place an avocado quarter. Use a fork to smash the avocado onto the toast. Season with a pinch of salt and place the toast onto the plates. To the bowl with the tomato mixture, add the, sliced cucumber. Stir to combine, then spoon some of the tomato salad over each toast. Sprinkle with the freshly ground pepper. Drizzle with the:Crème fraîche or yogurt, if using. Serve and enjoy!

BROCCOLI-SPINACH SOUP WITH AVOCADO TOASTS RECIPE | KITCHEN DAILY

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
• Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
• Working in batches, puree soup in a blender until smooth.
• Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
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MINI AVOCADO TOASTS RECIPE

Steps:

• Mash avocado with cream cheese spread until blended; spread onto toast rounds.
• Combine tomatoes and vinaigrette; spoon over avocado mixture.
• Drizzle with any vinaigrette remaining in bottom of bowl.

HEIRLOOM TOMATO AND AVOCADO TOASTS

Steps:

• mash avocado onto toast. season with salt, then top with a thick slice of tomato. season with salt, pepper and evoo.

AVOCADO TOASTS WITH KALE-PISTACHIO PESTO

Steps:

• Make the pesto: Pulse the kale, cilantro, pistachios, parmesan, garlic and lemon zest and juice in a food processor until finely chopped. With the machine running, gradually add the olive oil and 1 tablespoon water and process until a chunky paste forms; season with salt and pepper.
• Assemble the toasts: Spread 3 to 4 tablespoons of the pesto on each slice of bread. Very thinly slice the avocados and fan out decoratively on top of each piece of toast. Squeeze the lemon over the toasts and drizzle with olive oil. Sprinkle with sea salt and red pepper flakes.