I use to hate avocado toast. Probably because I’ve seen it done so poorly at so many different restaurants, all while charging $12 for almost nothing. Last year I was Idaho checking out different restaurants and coffee shops, and it was recommended that I try the avocado toast at this place. It was sliced avocado on some crappy ass cold gluten free toast. And they charged $10 for that! Are you kidding me? No salt, no pepper, no nothing. It was stupid. You know what I did? I straight up left and had a lovely breakfast somewhere else, where my $10 went a lot further. If you’re going to serve avocado toast at your restaurant, at least try a little harder. Be better, coffee shop, be better.
As I decided what I wanted to put on top of my own sweet potato avocado toast, I pulled a little inspiration from some restaurants I’ve eaten at. First up, Postino. If you don’t have a Postino where you’re at, that’s a bummer because they have some wicked creative bruschetta and they offer gluten free options. When I went on my first trip to Phoenix, it was one of the first restaurants I ate at and I fell in love. On the menu they have options like brie & apples with fig spread, smoked salmon and pesto, roasted red peppers with goat cheese, and a ton of others. And it’s all so damn delicious! Then I also pulled a little inspiration from a local restaurant called Esters that has THE BEST gluten free pizza of all time. I don’t know how they make their crust and I probably don’t want to know, but it’s the fluffiest pizza crust ever. And their pizzas are also really creative. They have this one pizza called Prince Caspian that has Garlic Olive Oil, Mozzarella, Gorgonzola, Figs, Caramelized Onions, Proscuitto, Arugula and I want to eat it before I die. Along with curry. Don’t forget the Thai curry.
Avocado toast shouldn’t be sliced avocado on a piece of sh*tty bread. It should include seasonings and herbs and sweet and salty and crunchy. It should include all the things. And each one of these toasts has exactly that. You won’t even miss the bread. Seriously. I ate the smoked salmon one for lunch yesterday and fell in love. I could eat it every single day, it’s that delicious! And just a heads up, the recipe isn’t exactly a recipe since it really depends which avocado toast you’re going to make and how many. But I trust that you’re a big girl and you can decide amounts on your own. You got this, you superstar! Now let’s go leave sh*tty yelp reviews on the restaurants who don’t know how to make avocado. KIDDING. People who leave sh*tty reviews have too much time on their hands. Unless they found a foot in their soup, they need more hobbies.
- 1 large sweet potato or yam (1 will make 3-4 slices of “toast” so you decide how many sweet potatoes or yams you need!)
- coconut oil spray
- salt, to taste
For the avocado
- 2 large avocados, mashed
- salt, to taste
For the lox & cream cheese avocado toast –
- almond milk cream cheese*
- smoked salmon, thinly sliced
- baby cucumber, thinly sliced
- freshly cracked black pepper
For the southwest breakfast avocado toast
- fried egg
- cilantro, torn
- radishes, thinly sliced
- freshly cracked pink peppercorns
For the prosciutto date avocado toast
- dates, sliced
- almond milk soft cheese*
- coarse salt
- freshly cracked pink peppercorns
- Preheat oven to 400 degrees F. Slice sweet potatoes in to 1/2 inch slices, lengthwise. Place on a baking sheet and spray with coconut oil spray then sprinkle with salt on top. Bake for 15 minutes, flip to other side, spray with coconut oil and top with salt and bake for another 10 minutes, until browned and soft.
- While sweet potatoes are baking, mash the avocado with salt until completely combined. Then organize your toppings.
- For the lox & cream cheese avocado toast – spread on almond milk cream cheese on top of the sweet potato slice, then top with mashed avocado, salmon, cucumber, capers and sprouts and top with freshly cracked black pepper.
- For the southwest breakfast avocado toast – cook up the fried up, then spread mashed avocado on the sweet potato slice, then add salsa, cilantro, sliced radishes, and top with freshly cracked pink peppercorns.
- For the prosciutto date avocado toast – spread the mashed avocado on top of the sweet potato slice then top with prosciutto, pieces of almond milk soft cheese, sliced dates, arugula, coarse salt and freshly cracked black pepper.
- Serve immediately and enjoy thoroughly!
*I use kite hill brand almond milk cheeses
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