Recipe courtesy of Bobby Flay

Avocado Toast Three Ways

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 9 toasts (about 4 servings)
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Ingredients

Avocado Base:

Shaved Egg Salad and Radicchio on Pumpernickel Toast:

Smoked Salmon and Dill:

Fresno Chiles:

Directions

  1. For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
  2. For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
  3. Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
  4. Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
  5. For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
  6. Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
  7. For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
  8. Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.

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