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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
tablespoon Dijon mustard
tablespoon softened butter
tablespoon finely grated parmesan
slices of tiny bread. Use party rye, or your preferred bread (I like sourdough) cut to small size (thinness not required)
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