An acquaintance of mine who grew up in San Diego once told me she had an avocado tree in her childhood backyard, but she didn’t like avocados at the time and never ate them. I almost cried at the thought. I adore avocados. If I could grow an avocado tree in my backyard I would eat them five times a day. They are by far and away my very favorite vegetable (well, technically they are fruit). I often eat them with a spoon, but lately I’ve been topping a platform of garlic rubbed toast with avocado for lunch. I first had avocado served this way at a little cafe (whose name escapes me) in Oakland. It is crazy good, and super fast and easy. Because this dish is so simple use your best olive oil and salt as their flavors will really shine through.
Avocado on Garlic Rubbed Toast
2 1-inch thick slices of good bread
1 clove garlic, peeled
2 tablespoons extra virgin olive oil
1 large avocado
Maldon sea salt
Freshly ground pepper
Toast the bread until it is golden brown. Firmly rub the garlic over the top of each piece of toast (you should be left with just a nub of garlic by the time you’re done). Drizzle each piece of toast with 1 tablespoon of olive oil. Cut the avocado in half and remove the pit. Gently peel away the skin. Place each half of the avocado cut side down on a cutting board and slice very thinly. Place 1/2 avocado on each piece of toast and fan the slices out slightly. Squeeze a generous amount of lemon juice over each toast, top with Maldon sea salt (or kosher salt if you don’t have Maldon) and plenty of freshly ground pepper.