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Author Notes: Avocado toast is so popular that it has becme passé, yet still practical. At my parents' recently, I was 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
- 1 tablespoon Dijon mustard
- 1/2 tablespoon mayonnaise
- 1 tablespoon softened butter
- 1 tablespoon finely grated parmesan
- 12 slices of tiny bread. Use party rye, or your preferred bread (I like sourdough) cut to small size (thinness not required)
- 2 avocados
- 1/3 lemon
- salt and pepper to taste
- Mix softened butter, mayonnaise, mustard and finely grated parmesan
- Spread mixture in a thin layer on bread slices
- Toast--takes about 6 minutes in a toaster oven
- Cube avocado and mix with a lemon juice. For perfectly ripe avocados I like just a bit of lemon juice with salt and pepper. Younger or older avocados can be improved with more lemon or lime juice and/or some pressed garlic.
- Let toast cool slightly, flip so that parmesan side is on the bottom, and top with avocado mixture.
- Serve--feel free to add other toppings: some of my more common choices include sprouts, sour cream, tomatoes, salsa, pesto, feta, olive oil, or pomegranate seeds.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends