2.10.2014

RECIPE | a different avocado toast recipe

Avocado Toast with Cacao Nibs, Chili & Lime
Avocado toast is all over the internet and trendy London brunch menus as if it were a recent invention. Finnish rye bread topped with avocado, a sprinkle of sea salt, and occasionally a poached or fried egg or a slice of Manchego cheese has been the preferred lazy weekend breakfast or afternoon snack in my parents' house for over a decade, for good reason.

Instead of paying upwards of £6 for something that takes less than 10 minutes to make, try this unusual variation on the theme. Though the combination of ingredients may sound strange at first, consider that each ingredient works well together: avocado + chili; avocado + chocolate; avocado + lime; chocolate + chili; chocolate + olive oil; chocolate + sea salt; chocolate + black pepper; and chocolate + lime. (Perhaps unsurprisingly, this dish was also inspired by The Flavour Thesaurus). The cacao nibs add a crunchy and bitter contrast to the creamy and sweet avocado, and the chili flakes provide a nice kick of heat at the end.

Avocado Toast with Cacao Nibs, Chili & Lime

AVOCADO TOAST WITH CHILI, CACAO NIBS, LIME & OLIVE OIL

TASTING NOTES:
Serve with a side of scrambled eggs, sautéed mushrooms, roasted tomatoes, and/or a simple salad to turn this snack into a filling breakfast, or accompanied by a Mexican black bean soup for dinner /// Omit the cacao nibs and rub the toast with a clove of garlic before topping with the remaining ingredients for a more traditional take on the dish

INGREDIENTS:
2 thick slices of country-style or whole-grain bread
1 ripe avocado
about 1 tablespoon raw cacao nibs
chili flakes
flakey sea salt, such as Maldon
black pepper
about 2 teaspoons good quality extra virgin olive oil
a lime wedge

DIRECTIONS:
Toast the bread. Cut the avocado in half, remove the pit, and cut the flesh into cubes, being careful not to cut through the skin. Scoop the avocado pieces out of the skin and spread them across the slices of toast, smashing them slightly into the bread. Sprinkle with the cacao nibs, and chili flakes, sea salt and black pepper to taste. Drizzle with olive oil and a squeeze of lime, and serve.

Serves: 2 as a snack or light breakfast, or 1 hungry person
Time to table: 10 minutes
Equipment: toaster

2 comments :

  1. Dang. I have a whole bag of nibs calling me from my pantry now.

    ReplyDelete