Said Noah to Allie, and me to Avocado Toast: It wasn’t over, it still isn’t over!
In this crazy world where avocado toast is almost as polarizing as politics, I’m decidedly in the “pro-avo toast” camp. Call me basic, but I’m doing my part to make sure that this special toast is here to stay.
To appeal to both the yay’ers and the naysayers, I’ve updated this basic breakfast with some not-so-basic ingredients. I give you Avocado Toast with Chili Oil, your favorite new take on the classic.
Zshush up your standard avocado toast recipe with crunchy shaved radishes, fresh herbs, and the kicker: chili oil. The unique flavor combo gives this toast a gourmet vibe, but it can be our little secret that it only took a few minutes to prepare.
FYI – I love this brand of chili oil. It’s not too spicy, has a subtle sesame flavor, and can be found in the Asian aisle of many large supermarkets. It’s also available via Prime, for all of you lazy shoppers like me. I’m practically drinking this stuff.
Avocado Toast with Chili Oil
Your not-so-basic Avocado Toast with Chili Oil. Top with crunchy shaved radish, bright herbs, and the star ingredient: chili oil.
Ingredients
- 2 slices bread, lightly toasted I used multigrain sourdough
- 1 radish, thinly sliced
- 1 avocado, halved with the pit removed
- 1/2 lemon, juiced
- kosher salt and fresh ground pepper to taste
- olive oil for drizzling
- chili oil for drizzling
- chopped cilantro
Instructions
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Slice and lightly toast your bread. While the bread is toasting, prepare your other ingredients.
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Thinly slice the radish, using a vegetable peeler, mandoline slicer, or very sharp knife. Soak the radish slices in an ice bath to make them crisper.
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In a medium bowl, scoop out the avocado and mash with a fork until you have your desired consistency. Add the lemon juice and salt & pepper to taste, and stir to combine. I like a few chunks in my avocado mash.
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Place the toast on a serving platter, and evenly spread the avocado mash on each toast. Assemble the radishes on top, and then drizzle with olive oil. Top with a light drizzle of chili oil, a sprinkle of herbs and some additional salt as needed (I like to use flaky sea salt).
I’m in the pro camp too! Yummmmmmmm!
So good and almost too easy! xo