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