Avocado toast is fairly ubiquitous these days but I had a version on my last trip to Puerto Vallarta, Mexico that surprised me. It featured a guacamole-style avocado mash with a crumble of feta cheese and—the shocker—capers! The bread was toasted on the grill which added a pleasant smokiness and rustic simplicity, which I liked. Cutting the toasts on the diagonal is a must according to Adam Rapoport (editor in chief at Bon Appetit magazine). It seems that the sharp points matter when enjoying an open-faced delight such as this! This recipe would work equally well as small hors-d'oeuvres, a plated appetizer and a healthy lunch by adjusting the size of the portion. Try this delicious take and see if you don't fall in love with avocado toast all over again.
2 Hass avocados
2 T red onion, chopped in a fine dice
2 T chopped, fresh cilantro
1/2 of a chile serrano, seeded (or to taste), chopped finely
5 T olive oil, divided (1 T for the mash and 4 T for the toasts)
1 T fresh squeezed lime juice
a pinch sea salt
a few grinds of black pepper
Rustic Italian bread or baguette, sliced thinly (depending on your purpose)
3 - 5 capers per slice
3 oz feta cheese, crumbled
Mash the avocados in a bowl (with a fork) with the onion, cilantro, chile and 1 T of olive oil. Add the lime juice and season to taste with the salt and pepper. (Remember the capers
and cheese are also salty.) Brush the bread slices lightly with olive oil and grill
(or toast in a 350 degree oven for 15 minutes or until golden brown). Spoon the avocado mixture on the bread slices, sprinkle with the cheese and place the capers on top.
This recipe comes from my friends at Daiquiri Dick's in Puerto Vallarta, Mexico where this appetizer is a frequent favorite on their menu.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016