Avocado toast has become so popular that it is pretty passé, yet still practical. When I was at my parents over the Christmas break I got completely distracted by my mom's old church cookbooks. More than one proposed a mixture of butter/mustard/parmesan or mayonnaise/mustard/parmesan as a perfect hors d'oeuvre. I decided to marry the merely passé with the retro, and find it to be an easy, tasty combination, which can be topped to suit everyone's needs. —prettyPeas
finely grated parmesan (or Parmigiano-Reggiano if you want to go 21st century)
slices party rye or preferred bread, sliced into 2x2 in pieces
Mix softened butter, mayonnaise, mustard and finely grated parmesan
Spread mixture in a thin layer on bread slices
Toast in a toaster oven until topping is bubbly and brown, about 6 minutes.
Prepare avocado mixture. With perfectly ripe avocados I like just a bit of lemon juice with salt and pepper, but less ripe or overripe avocados can be enhanced with more lemon or lime, and pressed garlic. Cube the avocado into small pieces, add desired seasonings, and mash lightly, so some cubes remain.
Top toasts on non-parmesan side with the avocado mixture.
Serve! If you want, include additional toppings on the side. Some suggestions: sprouts, cherry tomatoes, sour cream, salsa, pomegranate seeds, pesto...