While we’d like to think we’re pretty great at making coffee, we’re also pretty good at making avocado toast. (But, calling ourselves ‘Crema Avocado Toasters’ may just a little confusing for our coffee brand.)
Our key to a really great avocado toast? Simplicity. While we love a soft soiled egg or a pickled veggie, sometimes you just need to streamline your snack.
We kept in mind Samin Nosrat’s ‘Salt, Fat, Acid, Heat’ rule of thumb and, boy, does this recipe have it all — salt: literally salt; fat: avocado and olive oil; acid: lemon juice; heat: red pepper flakes. All of these pantry staples come together to make an avocado toast that’s actually easy to recreate right in your own kitchen. (But, please, still come see us so we don’t miss you too much!)
CREMA’S AVOCADO TOAST RECIPE
INGREDIENTS
- Big slice of sourdough bread (We use Dozen Bakery)
- 1-2 TBSP goat cheese (We use Noble Springs Dairy)
- 1/2 ripe avocado
- Drizzle of olive oil
- Squeeze of lemon juice
- Pinch of salt
- Sprinkle of red pepper flake
- Microgreens for garnish
DIRECTIONS
- Toast the bread. We like to go slightly crispy so it holds up to the avo smash.
- Spread the goat cheese evenly across the toast.
- Scoop the avocado from the skin and plop it onto the goat-cheesed toast. Use a fork to smash the avocado across the toast.
- Squeeze a bit of lemon juice across the avocado to taste, then drizzle with olive oil.
- Sprinkle salt and red pepper flake to your liking.
- Cut toast in half diagonally. (This just makes it much easier to eat and, bonus, it looks fancy!)
- Top was a flourish of microgreens on each half.
P.S. We can’t thank our previous ‘resident chef’, Courtney (now creator and head chef at Pour Le Mere), for crafting this avocado toast recipe that’s become so beloved.
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