Not Your Usual Avocado Toast
Avocado toasts have received much attention over the past year. Even fine dining restaurants have them on the menu. What’s the big deal with putting avocado on bread anyway? Well, I happen to think the avocado is one of the best things to eat since, well... avocado on toast. Perhaps it’s because you can create many different versions using a wide variation of ingredients.
Avocado toasts are most popular on Instagram. The hashtag #avocadotoast has a staggering number of posts (100s of thousands). Avocado lovers across the world can compare their best avocado toast arrangement, which makes quite a fascinating social phenomena if you really think about it. The green of the avocado is all that we seek, sliced in gentle layers upon the lightly toasted to golden perfection flatbread. (Gwyneth Paltrow would just love this.)
This avocado toast recipe uses a refreshing ingredient changeup: flatbread. Lavash bread, or flatbread, lends a larger amount of space to be creative with avocado. Adding those lovely seasonal kumquats lends a brighter, citrusy note, while crisp cucumbers and aromatic Thai basil leaves works well together, along with the salty taste of fresh miso paste. You won’t want to add sea salt due to the miso.
Here’s how to make this:
Spring Avocado Flatbreads
(makes approximately 4 flatbread avocado toasts)
One package lavash bread or flatbread
2-4 avocados, halved, pitted and sliced
3-5 kumquats, sliced fine
2 cucumbers, sliced
1 bundle Thai basil leaves
4 tablespoons miso paste
1 handful baby greens
pinch of cayenne spices per flatbread toast (optional)
Brush each flatbread with olive oil. Lightly toast the flatbread upon a sheet pan under the broiler.
Remove the flatbread from the broiler once toasted and smear a dollop of miso paste upon each.
Layer the slices of greens, Thai basil, cucumber, avocado, and kumquat slivers upon the flatbread.
Sprinkle a pinch of cayenne upon each.
Squeeze a little kumquat juice upon the entire flatbread.
Serve and enjoy.