Stop

Stop what you’re doing and make this right now. (I may have said this before, but now I really mean it.)

There’s nothing better than coming home to find a new issue of Bon Appétit. Except when you come home and make something hidden in the pages that blows your mind. In this case, it was the grilled avocado toast that was described in the editor’s letter. Between the picture and Adam Rapoport’s description of this impromptu dish, I knew I had to make it right away. Here’s my take:

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Grilled Avocado Toast (or Grill-panned Avocado Toast)

  • Fire up the barbie/grill pan
  • Drizzle rustic bread slices (I used pain au levain) with olive oil
  • Grill bread til charred
  • Rub with cut garlic
  • Top hot bread with avocado (I used half an avocado per serving, which is kind of a lot)
  • Sprinkle with crushed red pepper and sea salt
  • Drizzle with more olive oil
  • Devour and moan about how delicious this is
  • Tweet to editor-in-chief of Bon Appétit about how his editor’s letter changed your life (see below)
  • Eat three times in one week
  • Tell everyone you know about this.

 

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