As I was making avocado toast for, oh, the thousandth time, I realized
that the recipe needed a home on the blog.
While we've been making and loving lemony avo toast for years and years, this is the
version of the recipe we're eating on repeat lately.
Our favorite avocado toast is bright and peppy with a kick of red pepper and
oh, so satisfying.
Inspired by
La La Land Kind Cafe's avocado toast,
ours has lemon and chili flakes, but I opt for cottage cheese instead of cream
cheese.
I'm going to insist that you look for
good culture cottage cheese. I'm a first-born and bossy like that. It IS, as they say, "ridiculously
good." I've found it at my local H-E-B, Whole Foods, and Target.
Cottage cheese makes avocado toast more filling and satisfying - and adds
protein, too!
First, let's talk about how to pick an avocado.
I look for firm avocados that don't squish when lightly pressed. When I get
home from the store, I place the avocados in a
paper lunch bag
on the counter. I check every day or so until I notice that when pressed,
there's a little "give." Transfer them to the refrigerator, where they'll stay
fresh for several days.
Keys to making avocado toast:
-
thin-sliced bread. My preference is sourdough but sometimes use thin Dave's
Killer Bread. While I love a thick slice of bread toasted with butter,
eating avo toast on a thin piece is easier.
-
bread should be toasted but cooled. Toast the bread, then let it rest on top
of the toaster or on a wire rack to cool so it stays crisp and doesn't get
soggy.
- perfectly ripe avocados (see above)
-
finishing salt. I love FalkSalt with its large crystals for avocado toast (and, um, ice cream pie), but fleur de sel is great,
too.
How to Make Our Favorite Avocado Toast
Toast bread, setting aside to cool while you prep the rest.
Start by zesting a lemon. Not a baby lemon, one of the big ones. Do this
before cutting the lemon in half; it's much easier! (I love my
microplane for zesting!)
While still in the peel, slice the avocado (this will make mashing easier),
then scoop slices out with a spoon.
Squeeze more lemon juice over the avocado slices, along with a large pinch of
kosher salt. Mash until smooth or slightly chunky. Add freshly ground pepper
and mash until combined.
Spread cottage cheese on top of toast. Add freshly ground pepper on top.
Spread the mashed avocado on top.
Sprinkle the top with flaky sea salt, then crushed red pepper, then the lemon
zest.
Eat immediately!
Optional avocado toast toppings:
- crumbled bacon
- sprouts
- halved grape tomatoes
Our Favorite Avocado Toast
{makes 2}
2 thin slices sourdough bread
1 large lemon
1 large ripe avocado
pinch kosher salt
freshly ground black pepper
5.3-ounce container cottage cheese (whole milk or low-fat), about 2/3 cup
crushed red pepper
Toast bread. Remove from toaster and let cool. Place on a wire rack or just
across the top of the toaster to keep the toast crisp.
Use a microplane to zest a large lemon. Set zest aside and cut lemon in half,
reserving one half for another use.
Halve an avocado, remove pit, and squeeze lemon juice over the exposed flesh.
Slice avocado while still in the peel, then use a large spoon to scoop out
onto a cutting board. Squeeze remainder of the lemon half over top, along with
a large pinch of kosher salt.
Use a fork to mash until smooth or slightly chunky. Add freshly ground pepper
and mash lightly to incorporate.
Divide cottage cheese over the two pieces of toast. Top with freshly ground
pepper.
Gently spread avocado mixture on top of the cottage cheese.
Top toasts with a sprinkling of flaky sea salt (breaking apart large flakes
with your fingers as you sprinkle), crushed red pepper, and reserved lemon
zest.
Serve immediately.
Sending you an avocado toast cheers from Texas, where this is in our weekly
(or more!) rotation!
