Mid-Century avocado toast

By prettyPeas
January 6, 2016
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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

Serves: 6

  • 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
  1. Mix softened butter, mayonnaise, mustard and finely grated parmesan
  2. Spread mixture in a thin layer on bread slices
  3. Toast--takes about 6 minutes in a toaster oven
  4. 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.
  5. Let toast cool slightly, flip so that parmesan side is on the bottom, and top with avocado mixture.
  6. 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.

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