Avocado toast

How to Make the Best Avocado Toast 

1) Pick great avocados 

You want ripe but not over-ripe Hass avocados. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before mashing the rest. 

2) Buy good bread and toast it 

Toasted bread offers a sturdy base and a crisp, shattering contrast against the creamy avocado. 

3) Mash your avocado separately

 Mashed avocado is more creamy and luxurious than sliced avocado (think guacamole vs. plain avocado). But don’t mash it on the toast! You risk poking holes in your toast or smashing it. Cut your avocados in half, remove the pit, scoop the flesh into a bowl or onto the side of your plate, and mash it up with a fork. 

4) Don’t forget the salt

You’ll want to mix in at least a pinch of salt per avocado half. 

 

Avocado Toast Bonus Tips 

Here are a few easy ways to take your avocado toast up a notch. Pick one or a few! 

Add garlic: Lightly rub a peeled raw garlic clove over the top of your toast before adding the avocado, or mix a tiny pinch of garlic powder into the avocado. 

Add fresh leafy herbs or your favorite herbed sauce: Chopped fresh basil, cilantro, dill or parsley are all good with avocado. So is a drizzle of pesto, zhoug sauce (spicy cilantro sauce), or chimichurri. 

Put an egg on it: I love to top my avocado toast with a fried egg for extra protein. You can do a poached egg or scrambled egg if you prefer. 

More extras: Quick-pickled onions or radishes or jalapeños, your favorite hot sauce, or a sprinkle of sliced cherry tomatoes.

Chantilly Frosting

Chantilly Cream Frosting

1 stick Salted butter softened

1 16oz Mascarpone cheese softened

1 8oz Cream cheese softened 

3 cups confectioner's sugar 

1 cup Heavy whipping cream whipped thick 

1 tsp vanilla extract 

Cream the butter, mascarpone and cream cheese until light and fluffy. Maybe 4 minutes. Add in the confectioner's sugar and continue to mix. I used my mixer with paddle attachment. In a separate bowl, whip your whipping cream and vanilla extract. Whip until stiff peaks form in the whipping cream. If the whipping cream is too soft, it will make the frosting runny. Next, gently fold the whipping cream into your creamed butter and cheese mixture by hand with a rubber spatula. Mix just enough to incorporate to a smooth consistency for frosting your cake or cupcakes. If not using immediately, refrigerate in a closed container and remove 5 to 10 minutes before frosting your cake of cupcakes.