“I make these toasts, grab some potato chips—my secret love—and fix a yummy drink,” says Susan Feniger, co-chef at Border Grill in Los Angeles. “That’s a late-night dinner!” To change it up, she sometimes broils the avocado toasts for a couple of minutes before topping them with tomatoes, or she’ll spread the avocado on rice crackers instead of bread.
Slideshow:More Recipes With Avocado
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
2 Hass avocados—halved, pitted and peeled
2 ounces mild soft goat cheese (1/4 cup)
1 tablespoon fresh lemon juice
4 dashes of Tabasco
1/8 teaspoon freshly ground pepper
8 slices of pumpernickel bread, toasted
2 tomatoes, thinly sliced
Extra-virgin olive oil, for drizzling
Sea salt, for serving
How to Make It
In a medium bowl, mash the avocados with the goat cheese, lemon juice, Tabasco and pepper until the mixture is still a bit lumpy. Season with kosher salt. Spread the avocado mixture on the pumpernickel toasts and top with tomatoes. Drizzle with olive oil, sprinkle with sea salt and serve.
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