Avocado Toast
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As a single mother, I always tried to find ways to make my kids’ favorite restaurant dishes at home, knowing that I could make the same thing for less cost. One of those dishes is avocado toast. When you order it out, sometimes it can come with a little caviar or salmon on it and, at a minimum, cost 18 to 20 dollars. I wanted to be more practical, but didn’t want to lose out on luxury or flavor, so I came up with this Avocado Toast recipe that I can make at home for a fraction of the cost.
Make the Guacamole Dip
Ripe avocados are the shining star of this dish. Using a 4" Paring Knife, cut three of them into quarters.
Next using a 7-5/8" Petite Chef, dice one small red onion and then with the same knife, finely dice one jalapeño.
Add the avocados, onion, jalapeño, garlic, lime juice, salt, pepper and cilantro to a bowl. Using a Potato Masher, smash until combined.
I highly recommend roasting your garlic. Although it is an extra step, it is worth it. Roasting adds a bit of a sweetness to it and it’s more forgiving and easier on your digestive system. You can follow Cutco’s easy step-by-step tutorial, How To Roast Garlic, to learn how.
Make the Candied Bacon
Candied bacon is bacon that is coated in a sweet mixture. In this case, honey. After it’s baked, it becomes crispy and glossy with a caramelized coating giving the perfect balance of savory and sweet. It’s delicious and easy to make.
To make it, preheat the oven to 400 F and place eight slices of thick-cut bacon on a baking sheet. Allow the bacon to bake for about eight minutes and then remove from the oven. Carefully pour off the excess fat and then drizzle honey over each slice. Return the bacon to the oven and cook through for about another six minutes. After you remove it from the oven and allow the bacon to cool, use Cutco Super Shears to easily cut it into pieces.
Assemble the Avocado Toast
Now it’s time to assemble your toast.
Preheat your oven to 450 F.
Using a 7-3/4" Petite Slicer, cut a small loaf of Italian bread into quarter-inch slices.
Place the sliced bread on a baking sheet and cover with olive oil. Season with some dried Italian herbs and garlic powder.
Toast the bread on the top rack of your oven for about three to five minutes, or until golden brown. Make sure to flip and toast for an additional one to two minutes.
Remove from the oven and top immediately with the guacamole dip.
Using a Traditional Cheese Knife, thinly slice one plum tomato.
Top the guacamole dip with the slices of tomato and the candied bacon. You can also top with arugula and some balsamic glaze, if you’d like.
The beauty of this recipe is you can make the guacamole dip for some Tuesday night tacos and use the leftovers in the morning for your Avocado Toast. With all the packed-in flavor, this recipe really does bring restaurant quality right to your home.
Ingredients
For the guacamole dip:
- 3 ripe avocados, skin and seed removed, cut into quarters
- 1 small red onion, diced
- 1/2 jalapeño, seeded and finely diced
- 2 garlic cloves, smashed
- Juice of 1 lime, more if needed
- 1/2 teaspoon kosher salt, more if needed
- 1/2 teaspoon black pepper, more if needed
- 1/4 cup fresh cilantro leaves, chopped
For the candied bacon:
- 8 slices thick-cut bacon
- 1/3 cup honey
For the toast:
- 1 small loaf of Italian bread, cut into 1/4-inch slices (wrap and freeze the rest if not using)
- 2 tablespoons olive oil
- 2-3 tablespoons dried Italian herbs, to sprinkle over bread slices
- 2-3 tablespoons garlic powder, to sprinkle over bread slices
- 1 plum tomato, thinly sliced
- Candied bacon
- 1/2 cup arugula, optional for serving
- Balsamic glaze, optional for serving
Directions
Make the guacamole dip:
- Add the avocados, onion, jalapeño, garlic, juice of one lime, salt, pepper and cilantro to a bowl and using a potato masher, smash to combine.
- Taste and if needed, add additional lime juice, salt and/or pepper.
Make the candied bacon:
- Preheat your oven to 400 F and place 8 slices of thick-cut bacon on a baking sheet.
- Bake for about 8 minutes (or halfway done) and remove from the oven.
- Carefully pour off the excess fat and drizzle honey over each slice.
- Return to the oven and cook through for about another 6 minutes.
- Remove from oven and let cool. Cut into pieces.
Make the avocado toast:
- Preheat oven to 450 F.
- Place desired number of bread slices on a baking sheet. Cover with olive oil and season with herbs and garlic powder.
- Place on the top rack of your oven and toast for 3-5 minutes, checking frequently until golden brown and flip over to toast for an additional 1-2 minutes.
- Remove from the oven and top immediately with the guacamole dip, slices of tomatoes and candied bacon. Top with arugula and balsamic glaze, if desired.
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