Avocado Toast Points
Avocados may not be native to Michigan, but they are in season this time of year, and pair well wonderfully with local offerings like greenhouse grown microgreens or cold storage radishes. You can also spice these yummy little toasts up with smoked salmon for brunch!
Ingredients
1 baguette or 4 slices good sourdough
2 ripe avocados
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 small shallot, very finely minced (or 1 tsp grated garlic)
Kosher salt
Fresh cracked black pepper
Flaky sea salt (for finishing)
- Optional upgrades:
Microgreens
Thin radish slices
Feta or goat cheese crumbles
Red pepper flakes
Everything seasoning
Smoked salmon (for a fun brunch version!)
Method
- Slice baguette on a bias into ½-inch pieces. Brush lightly with olive oil.
- Toast at 400°F for 8–10 minutes until golden and crisp (or grill). You want crisp edges with slight chew in the center.
- Mash avocados with lemon juice and olive oil. Fold in shallot (or garlic) and season generously with salt and pepper. Texture should be chunky, not baby food smooth.
- Spoon avocado onto toast points. Finish with flaky salt and add any extras (red pepper flakes, cheese, and for a local touch add locally grown microgreens and radishes!)