Avocado Toast, Payne’s Pantry, by Anne Payne
When we were in New Jersey at our niece’s
home over the Christmas holidays last year, our niece and her Coast Guard husband, Laura and Dan Mastriani, were really into making a millennial staple, Avocado Toast. We also had this avocado staple on a trip to Santa Fe and Taos, New Mexico, a few years ago. It was yummy.
Basically, it is just homemade guacamole
spread on a warm piece of toasted bread of your favorite variety. Please do NOT buy the ready-made store kind. It is just easier,
tastier, and cheaper to make it. Actually, you may want to go ahead and double recipe for chip/dip snacking. Here goes!
Knife for slicing
Potato masher tool, if desired
Kitchen spoon and fork
2 or 3 slices of one large tomato, chopped
2 or 3 slices of one yellow onion, chopped
2 Tbsps. Worcestershire sauce
2 Tbsps. lime juice
2 Tbsps. margarita mix, if desired
Cut avocados in half and scoop-out avocado flesh with spoon, discarding skin and large seed. Place avocados in bowl. Chop number of tomato and onion slices desired. Add to bowl with avocados. Now, add Worcestershire sauce and lime juice to mixture. Finally, if desired, add Margarita mix, but truly optional. Mash with potato masher or spoon/fork until desired texture.
May keep in mixing bowl or transfer to a
serving bowl. Spread on a piece of toasted bread. Remainder of guacamole may be
used as dip for guac and tortilla chips.