Mini Bell Pepper
Your Favorite Sandwich Bread
Summer is here! Which means having friends over for brunch on the patio.
Avocado Toast is all the rage these days. It gives me a giggle because I have been making avocado toast since high school, when I would come home after school and put together a snack that required no cooking and one of my favorite foods- avocado. Whether you’re hosting a brunch or just for yourself, there are so many cool ways to elevate a home made variation of “AT,” Avocado Toast.
I usually go for thinly sliced radish on my AT but I love all veggies so here are a few more ideas for toast toppers. Get creative with your toppings. Micro greens are always fun with little slices of cherry tomato. Thinly sliced baby bell peppers and Persian cucumbers (skin on) are a nice combo. If you have a heartier toast then don’t be afraid to pile it high.
Start by removing the avocado peel and the seed. Put the avocado in a bowl with lemon juice and mash it with a fork. I usually use roughly the juice of 1/2 fresh lemon to every avocado, depending on the size of the avocado. Season to taste with some garlic powder, salt and pepper. Mix it well. Toast your toast. Once you are all toasted go ahead and add the toppings starting with your seasoned avocado. Part of the trick to making it look fancy is to create some kind of a pattern on top. I like to pair this AT with Momager’s “Angel” Deviled Eggs recipe, or alongside halved grapefruits.
Yum. Let’s brunch!
Vegetarian, healthy, brunch, side.