Avocado Toast

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Avocado Toast is becoming a popular thing these days. I love avocados and I try to incorporate them into as many meals as possible. Here is a recipe I found for avocado toast. I added a few things for my own spin on it.

Ingredients

  • One 8-ounce ripe avocado, halved, pitted and peeled
  • Fine salt and freshly ground black pepper
  • 4 slices whole grain or whole wheat bread
  • 1 clove garlic, peeled and halved
  • 2 tablespoons extra-virgin olive oil or unsalted butter, softened
  • Flaky sea salt, for serving
  • Crushed red pepper flakes, optional

Directions

Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper. * – I also added lemon zest 

Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. * – I added a layer of sliced radishes for more crunch and topped it with scrambles eggs and chives.

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Queen Creek Olive Mill

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I love the Queen Creek Olive Mill. I laugh because I hated olives growing up, but now I really appreciate them. The Olive Mill was started by Perry and Brenda Rea. There are over a thousand olive trees on their property and the Olive Mill is one of Arizona’s largest suppliers of extra virgin olive oil to the Valley. They have a Mediterranean eatery here that serves up some great food. Christin and I went on a tour of how they process their olives and met my good friends the de Klerks for lunch.

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Queen Creek Olive Mill Eatery Menu, Reviews, Photos, Location and Info - Zomato