Popular on Food52
8 Comments
ariel A.
April 5, 2016
so #blessed by food52's ongoing dedication to the institution that is avocado toast
Cindy M.
March 30, 2016
Wheat toast, smashed half of avocado on each slice of toast. Sprinkle of sea salt, zig zag of sriracha on each smashed avocado.
Assonta W.
March 30, 2016
I like mine with a drizzle of olive oil, cold roasted chicken, pepper, salt and nutritional yeast.
Brian G.
March 29, 2016
I'm starting to think that this website should change its name to avocado52.com.
I really enjoy avocados and avocado toast. But there is reference to it pretty much everyweek here, along with an obligatory admission that it is overhyped.
My GF and I joke about this regularly.
I really enjoy avocados and avocado toast. But there is reference to it pretty much everyweek here, along with an obligatory admission that it is overhyped.
My GF and I joke about this regularly.
Sarah J.
March 29, 2016
He he he, you're right. Once people stop making it (look, this post is proof!), I promise I'll stop writing about it.
Shef S.
March 28, 2016
Avocado toast certainly isn't going anywhere anytime soon. I'm sure many of us thought it was ludicrous when cafes started charging $6 a slice, but now we can't live without it! Now people are getting real creative with their toasts, especially in SF. Has anyone heard of tuna jerky toast? Check it out here: http://thishungrycity.com/best-hipster-fancy-toasts-san-francisco/
702551
March 28, 2016
Not sure when avocado toast got trendy, but as a native Californian it has always been around in my life, like lettuce or oranges. Maybe it got trendy when SF restaurants started to charge $6.
For sure, avocado toast has been around a *LOT* longer than California roll makizushi (circa late Sixties).
For sure, avocado toast has been around a *LOT* longer than California roll makizushi (circa late Sixties).
See what other Food52 readers are saying.