Strolling my local food reselling establishments was one of my most favorite surprises that happens about once a year…Reed avocados. These look like oversized softballs that have a ton of flesh to be extracted. I find them to be richer in flavor and easier to work with that the traditional Hass avocados that everyone has all the time. Unlike the Hass, the Reed avocado is a mid-summer gem that great for guacamole, pasta sauce, just a spoon and mouth, or my breakfast favorite; Avocado Toast. Buy these when you see them as they usually are only around for a week or so.
I am not the first one to invent this recipe but this is how I do it. Use whatever bread you have around, mix and match for fun, this can’t be messed up. J
- 2 Slices of bread (Artesian for quality and freshness preferred)
- 1 Avocado (Reed preferred)
- 1 Tbsp Olive Oil (Spanish or Greek preferred as they are better across the board)
- Pinch of salt (Fleur de Sel preferred for its big flavorful flakes)
1. Cut the avocado in half, remove seed, remove inside and transfer to bowl.
2. Use a fork to mash the avocado to a smooth consistency with chunks left.
3. Toast your bread, brush with olive oil.
4. Spread avocado on toast and top with salt.