Avocado toast may be simple, but that doesn’t mean you can’t mess it up.
By Katie Moore-Gillon
It frustrates me when people assume that it is impossible to fuck up avocado toast. Just because it’s “avocado toast” does not grant it any special immunity from tasting rancid. I say this not from a high horse, but from a place of love. I spent my high school career with the audacity of trivializing the main ingredients of avocado toast (these ingredients being, avocados and toast) to their lowest selves, demoralizing the whole concept. When there is a dish that involves very few and simple ingredients, there is a rule: use good shit. No flimsy, flaky whole wheat bread. Your avocado has to be RIPE; otherwise, you can just call it a day and eat a banana or some other miserable food (but not as miserable as an unripe avocado).
Avocado toast is truly not worth your while unless you’re going about it precisely as I described above. Once you’ve internalized this, you can start to get creative. This dish shouldn’t take you more than 10 minutes, and it may be the best thing you’ve ever done with an avocado (it REALLY does have the potential to beat guacamole). The thick, crunchy bread is practically made specifically for the creamy avocado and tangy, savory cheese (with a hint of sweet from the basil).
1 slice of Sourdough bread
1/2 of a RIPE avocado (this is a good guide for buying)
2 tbsp of Boursin cheese
Course sea salt and ground pepper to taste
Shredded basil to taste
While the bread is toasting, slice the avocado in to six, chunky wedges. Once the toast pops out smear the Boursin over it, add the avocado, finish off with a pinch of the seasonings and holy shit that’s good.