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3 Avocado Toast Recipes with a Twist!

Floridian, Mediterranean and Elote

Article by Brenda A. Torres

Photography by Vincent Cani

These are Chef Vincent Cani's "twisted" creations, perfect for every summer gathering and event. Follow his instagram page @evolvinfoods for more of his refreshing creations! 

The Floridian

Avocado mix:
Ingredients:
 ½ of a Haas avocado
 ½ oz fresh squeezed lime juice
 ¼ oz extra virgin olive oil
 ½ oz minced red onion
 ½ oz fresh oregano (chopped)

Method:
Place all ingredients into a mortar and pestle and slowly mash until the mixture is the
texture of mashed potatoes. Reserve

Pickle Purple Onions:
Ingredients:
 One purple onion (sliced thin)
 1 oz pickling spice
 2 oz sugar
 2 oz salt
 4 oz white wine vinegar
 4 oz water
 1 oz fresh squeezed orange juice

Method:
Place the sliced onions in a plastic soup container. In a small sauce pot, combine the
water, vinegar, sugar, salt and pickling spice and place over medium heat. Once the
mixture reaches a boil, reduce to a simmer for 5 minutes. Strain the mixture and pour it
over the onions and allow it to rest for 10 minutes. Remove the onions from the liquid
and reserve.

Avocado Toast: (assembling the finished product)
Ingredients:
 ¼ “ sliced whole grain artisan bread (grilled or toasted)
 1 ½ oz avocado mixture
 4 pc pickled purple onion
 3 pc of navel orange supreme
 3 pc hand-picked fresh dill

The Mediterranean

Avocado mix:
Ingredients:
 ½ of a Haas avocado
 ½ oz fresh squeezed lime juice
 ¼ oz extra virgin olive oil
 ½ oz minced red onion
 ½ oz fresh oregano (chopped)

Method:
Place all ingredients into a mortar and pestle and slowly mash until the mixture is the
texture of mashed potatoes. Reserve
Tahini Sauce:
Ingredients:
 2 oz tahini paste
 1 oz fresh squeezed lemon juice
 1 oz water
 ½ oz fresh chopped parsley
 Salt and fresh ground black pepper to taste

Method:
Place all ingredients in stainless steel mixing bowl, whisk together place in a plastic
squeeze bottle and reserve.

Avocado Toast: (assembling the finished product)
Ingredients:
 ¼ “ sliced French sourdough bread (grilled or toasted)
 1 ½ oz avocado mixture
 1 oz of tahini sauce (zig zag squeezed over the avocado)
 ½ oz of toasted pistachios (chopped)
 ¼ oz of sumac (sprinkled over the top of the tahini)
 10 pomegranate seeds
 ¼ oz of fresh cilantro (chopped for garnish)
 A drizzle of extra virgin olive oil

The Elote

Avocado mix:
Ingredients:
 ½ of a Haas avocado
 ½ oz fresh squeezed lime juice
 ¼ oz extra virgin olive oil
 ½ oz minced red onion
 ½ oz fresh oregano (chopped)

Method:
Place all ingredients into a mortar and pestle and slowly mash until the mixture is the
texture of mashed potatoes. Reserve

Elotes:
Ingredients:
 ½ oz of small diced chorizo (rendered)
 1 oz of roasted corn (shucked)
 ¼ oz chorizo oil
 1 tsp red pepper flakes
 1 oz chopped fresh cilantro
 1 ½ oz fresh squeezed lime juice
 ½ olive oil

Method:
Place all ingredients in stainless steel mixing bowl, mix together and reserve.

Avocado Toast: (assembling the finished product)
Ingredients:
 ¼ “ sliced sourdough bread (grilled or toasted)
 1 ½ oz avocado mixture
 Elotes Mixture
 ½ oz of cotija

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