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Author Notes: 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
tablespoon Dijon mustard
tablespoon softened butter
tablespoon finely grated parmesan (or Parmigiano-Reggiano if you want to go 21st century)
slices party rye or preferred bread, sliced into 2x2 in pieces
salt and pepper to taste
- 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...
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends