Umami Avocado Toast

Most of our friends inquire with my partner “How do you feel being repeatedly subjected to a plethora of culinary experiments on a daily basis?” His public response is usually “I feel lucky” but in reality our arrangement is as long as he gets to eat this specific Avocado Toast every Saturday morning, he’ll put up with anything under the sun! So in the interest of domestic harmony, every Saturday without fail (for almost 3 years now) we are committed to this personalized fun take on the classic Avo Toast!

Ingredients (serves 2-4)

6-8 slices of Sourdough Or Multigrain Bread

1 Medium Avocado, pitted and thinly sliced into wedges

Flaky Salt, to your preference

1-2 tsp of your favorite Chile Pepper Flakes (paprika, Aleppo style, Gochugaru or hot red pepper - are some in-house favorites)

PICKLED FENNEL

1/2 Medium Bulb of Fennel, thinly shaved or sliced into ribbons

1 tbsp Lime Zest (substitute Lemon)

2 tbsp Lime Juice (substitute Lemon)

Pinch of Fine Sea Salt

Pinch of Granulated Sugar

Condiments (recommendations)

Garlic Spread from Trader Joe’s

Yemeni Zhoug Sauce from Trader Joe’s

Indian styled green Chutney from any Indian specialty grocery store

Softened Philadelphia Cream Cheese

Whipped Ricotta with some sour cream

Directions

🥪 Combine all pickled fennel ingredients in a small bowl. Give a good mix, cover and let it pickle for 25-30 mins. Toast your bread slices the way you like it! My way is to brush lightly with olive oil or butter and sear it for 2-3 mins on a hot cast iron skillet

🥪 Now slather whatever condiment (I like the combo of Zhoug with whipped cream cheese the most) you like on the toast. Top it with thin slices of avocado then generously pile the pickled fennel on top

🥪 Finish with flaky salt & chile pepper flakes. Enjoy!

*Note: If your avocado is too soft/over ripe to be sliced then just scoop some flesh and transfer on the condiment slathered toast. Using a fork mash it a few times in all directions. Top with pickled fennel.