Oh avocado. You are a marvelous thing, aren't you? Mashed and swirled with lime you become a tasty chippable dip. Blended into soups or smoothies you lend a smooth richness on par with butter or cream. Spread on toast you are better than butter - adept at matching nearly any flavor you choose to accompany.
I think I love you, avocado. And so today I spread you, like the aforementioned dairy-based treat, over a hunk of grainy toast before covering you in black eyed peas. They are good luck, you know - particularly at New Years.
Texas Caviar Toast
Makes five 1-slice servings
- 5 large slices of whole grain bread
- 1 medium or large sized avocado, ripe (medium-soft)
- 1 1/2 cups Texas Caviar (recipe here)
- Salt, lime juice, or hot sauce, to taste (optional)
- Toast bread slices until golden-brown.
- Cut open avocado, remove pit, then score into thin slices using a butter knife. Scoop out flesh using a spoon, then spread over the toast slices with the butter knife.
- Divide the Texas Caviar evenly over the six slices of bread. Squirt with lime or hot sauce and sprinkle with salt if you so choose.
- Devour promptly.