Avocado Toast 5 Ways

If you enjoy avocado as much as I do, then you’re going to love today’s article.  I’ve got 5 fresh avocado recipes for you below!

Avocado Toast 5 Ways In particular, Avocado Toast.  The concept is fairly simple.  Mash up half an avocado with salt, pepper and some sort of acid (lemon or lime juice) to taste.  The flavors should be bright without covering up the cool grassiness of the avocado.  Spread this mash over a lightly toasted piece of bread, and you have Avocado Toast.  It’s that easy!  I like to use whole wheat bread here, but sourdough or country bread would also work well.

Avocado Toast can be enjoyed for breakfast or as an afternoon snack.  Avocado is packed with healthy fat and nutrients, so I find that just 1 slice can keep me full and satisfied until my mid-morning meal.  I’ve also served these luscious green beauties as an appetizer (on thin slices of seedy baguette).

To take things up a notch, here are 4 variations on the basic Avocado Toast:

  • Egg + Bacon + Chive.  A dressed up version perfect for Saturday breakfast.
  • Frisée + Bacon + Lemon.   Similar to one of my favorite sandwiches (minus the tomato).
  • Tomato + Basil + Balsamic.  Italian flavors that pair well with avocado.  Serve as an afternoon snack or a simple appetizer before dinner.
  • Corn + Chile + Lime.  My Mexican spin on Avocado Toast.  Big, bold flavors.

The recipes below are more like loose guidelines.  I barely included exact measurements, because most of the toppings are to taste.  Don’t like red onion?  Leave it out.  Love bacon (like me), add more.  A scatter of this.  A sprinkle of that.  Just know that the flavors in each recipe work well together.  Quantities of toppings are up to you.  Also, each recipe uses just 1/2 an avocado.  If you don’t plan on using the other half immediately, sprinkle the cut side with acid (lemon or lime juice), press plastic wrap directly against the flesh of the avocado, and store in the refrigerator.  Continue reading for the recipes.

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Roasted Garlic Bloody Mary

I’m giving the Bloody Mary a bit of a makeover.  A delicious, Italian makeover.

Roasted Garlic Bloody Mary A classic Bloody Mary is made with vodka, tomato juice, hot sauce, horseradish, Worcestershire, lemon, salt and pepper, but today, I’m switching things up.  To start, Roasted Garlic Infused Vodka takes the place of regular vodka.  Garlic and tomato are a perfect pairing.  Roasting the garlic tames its biting heat while adding a deep savory note.  Next, pepperoncini pickling liquid is added with lemon juice to brighten flavors.  Using two types of acid kicks up the intrigue factor.  Finally, the ever-important garnishes get a major overhaul.  Typically, one would garnish a Bloody Mary with a celery stalk, salted rim and lemon wedge.  Here, I’ve adorned this savory cocktail with a pepperoncino, bocconcino (mozzarella ball) and cherry tomato skewered with a bamboo toothpick.  A sprig of fresh rosemary is added for drama and fragrance.  With each sip, you’ll take in the wonderful woodsy aroma that works so well with tomato and garlic.  Next time you’re in need of a bold brunch cocktail, give this Roasted Garlic Bloody Mary a try.  Continue reading for the recipe.

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Tomato and Horseradish Cocktail Sauce

We’re in the middle of a heatwave here in San Diego, and all I want to do right now is sit by a pool (or at the beach or in a backyard) with an ice cold michelada, and a plate of shrimp cocktail within arm’s reach.

Cocktail Sauce With Shrimp
Preferably this plate of shrimp cocktail, featuring my Tomato and Horseradish Cocktail Sauce.  Made with charred tomatoes, freshly grated horseradish root, Worcestershire sauce, lemon juice, hot sauce and honey, this homemade condiment is fresh, bright, and has an incredibly light mouthfeel.  The flavors are similar to a classic cocktail sauce, but with the volume turned way up.  What I love the most about this sauce is that it allows the flavor of the shrimp to come through, giving the crustaceans a chance to be more than just a sauce delivery system.  Continue reading for the recipe.

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Watermelon and Tomato Wedge Salad

Watermelon and Tomato Wedge Salad Several weeks ago, I was scrolling through my RSS feeds when I saw this recipe for a Watermelon Wedge.  Watermelon salads are quite ubiquitous at the moment, but this is the first time I’ve seen someone go the wedge route.  Inspired by Greg’s inventiveness, I decided to make a watermelon wedge of my own.

Utilizing some leftover ingredients from my Summer Crush cocktail, I put together this Watermelon and Tomato Wedge Salad.  Juicy wedges of ripe heirloom tomato are scattered across a landscape of vibrant watermelon, then topped with chopped chive, fresh basil and a creamy feta dressing.  This salad is deliciously seasonal and incredibly playful.  Sweet, salty and so, so fresh, my Watermelon and Tomato Wedge Salad would be perfect for any late summer soiree.  Continue reading for the recipe.

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Summer Crush

Summer Crush Made with heirloom tomato, basil, watermelon, vodka and lime, Summer Crush is the type of cocktail you could easily enjoy after a day spent at the beach.  When you’re feeling a bit parched from being in the sun all day.  After you’ve casually dropped your beach bag on the floor, but before you jump in the shower to wash away the surf and sand.  Sweet, tart, and incredibly refreshing, Summer Crush is a muddled mix of the best summer produce.  And vodka of course.

To make this drink, you’ll first need to prepare a sweet basil syrup.  I’d recommend getting this done in advance and storing in the refrigerator.  With the syrup prepared, this drink comes together in a matter of moments!  Next muddle sweet basil syrup, heirloom tomato, Thai basil and watermelon in the base of a cocktail shaker until the fruit releases its gloriously flavored juice and the basil its oils.  I use both sweet and Thai basil for this drink to add some depth of flavor; however, you could certainly use all sweet basil if Thai isn’t available.  Finally, shake in some vodka and lime juice to balance out the flavors.  The finished cocktail is summer incarnate.  Continue reading for the recipe.

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Pressure Cooker Tomato Sauce

Pressure Cooker Tomato Sauce

Sharing a recipe for tomato sauce other than my mother’s is risky business.  Blasphemy really.  But when I saw this Pressure Cooker Tomato Sauce in Modernist Cuisine at Home, I was intrigued.  In this recipe, onion, carrot, garlic and tomato are cooked under pressure until the flavors melt together, forming a vibrant marinara sauce.  Finished with a drizzle of rich extra virgin olive oil and a handful of fresh herbs, this sauce is bright, well-balanced and full of flavor.  You can use this pressure cooked sauce in any way you would use a regular tomato sauce: chicken, pizza and pasta to name just a few.  Personally, I love to tear off chunks of crusty bread, and dip into a bowl of hot tomato sauce.  Now you may be wondering, which sauce is better?  This sauce or my other Homemade Tomato Sauce?  My answer:  neither!  Each sauce has a unique, delicious flavor.  I would be more inclined to make this Pressure Cooker Tomato Sauce during the week (because of the shorter cooking time), and my Homemade Tomato Sauce on Sunday afternoon.  Well that’s it!  I’m just hoping the Italian side of my family will forgive me ;)  Continue reading for the recipe.

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Puesto’s Red Michelada

Puesto's Micheladas If you are currently on the hunt for that perfect cocktail for Memorial Day weekend, stop here.  I’ve got one for you.  This Red Michelada comes from one of my new favorite Mexican hot spots, Puesto.  The most basic micheladas are made with beer, hot sauce, lime and salt.  Puesto’s Red Michelada is made with a bold blend of beer, fresh tomato, tomato juice, roasted jalapeno, onion, orange juice, lime juice and hot sauce.  Finished with a chile-salt rim, this tall glass of Mexican deliciousness is spicy, savory and surprisingly refreshing.  Enjoy one of these Red Micheladas grillside while you soak up some gorgeous afternoon sun.  I know that’s what I’ll be doing this Memorial Day.

In addition to this spicy libation, the man and I enjoyed a number of other tasty treats at Puesto including a flight of tacos, shrimp ceviche and two frosty paletas.  Continue reading for the recipe plus a recap of the entire lunch.

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BLT with Avocado Spread

BLT with Avocado Spread

I don’t really talk about my full time job here that much on Kitchen Konfidence, because I try to keep work and play fairly separate.  For those of you following me on Twitter, you might see a work-related tweet from time to time.  Over the past several months, I’ve been in overdrive preparing for a major event coming up in November.  My increased workload really has affected my cooking and eating schedule.  To avoid plummeting into a fast/processed food rut, I’ve had to put more ambitious food projects aside, and focus on meals that are fast, easy and most of all, tasty.  This BLT with Avocado Spread is one of my go-to weeknight dinners or weekend lunches.  Slices of sourdough are cooked in bacon fat until golden brown, then stuffed with crisp bacon, juicy tomato and peppery frisée.  I finish this sandwich with a schmear of bright, citrusy avocado spread.  This BLT is packed with satisfying flavor and texture.  A perfect meal when both time and energy are limited.  Continue reading for the recipe plus I’ve announced the winner of my Keys to the Kitchen giveaway!

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Blackened Salsa

Blackened Salsa

Flecks of charred chile, shallot and tomato dot the surface of this vibrant, full-flavored sauce.  Sweet.  Spicy.  So aromatic.  The star attraction of my Blackened Salsa?  Hatch chiles.  Hailing from Hatch, New Mexico, these chiles are one of my favorite seasonal ingredients.  Available from mid August to late September, hatch chiles are a spicy-sweet capsicum that truly have a distinct flavor.  It’s similar to an Anaheim chile, but with the volume turned up.  Hatch chiles benefit from a good fire-roasting as the smoke rounds out the chile’s sweet heat.  Plus, your kitchen will be filled with the most intoxicating aroma while the chiles blister and blacken under the broiler.  It’s soooooo good.  Continue reading for the recipe.

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Braised Chickpeas with Spinach Salad [Giveaway]

Braised Chickpeas with Spinach Salad

When one hears the term slow cooker, thoughts of chili, pulled pork, stews and soups usually come to mind.  Major yum.  Not so healthy.  So several weeks ago, I decided I wanted to challenge myself to cook something completely healthy in my slow cooker.  This recipe for Braised Chickpeas with Spinach Salad is what I came up with.  Dried chickpeas are soaked overnight then cooked in a flavorful bath of homemade vegetable stock, carrot, onion, celery and bay.  Finished with fire-roasted tomatoes, salt, and pepper, these slow-cooked chickpeas are tender, buttery and oh so delicious.  The depth of flavor really is craveworthy.  A spinach salad dressed in a red wine vinaigrette is a fresh counter to the rich, bold chickpeas.  I enjoyed this dish several times for dinner.  No meat required.

Before we get to the recipe and giveaway, I want to mention two tips that will help you make this dish as tasty as possible.  First, be sure to use homemade stock or a high-quality store-bought stock.  The chickpeas will be braising for 8 hours in this liquid, so you want to make sure it’s top notch.  Second, do not use canned chickpeas here.  Starting with dried chickpeas allows you to really infuse them mouth-watering flavor.  Continue reading for the recipe plus a slow cooker giveaway.

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