Avocado toast with microgreens, pistachios, and parmesan
The true origins of avocado toast may never be ascertained, but the now-ubiquitous breakfast favourite appears to have started in Australia in 1993 when a Sydney chef put it on his menu. However, Southern Californians who grew up in the 1950s can attest to it being a part of their food world long before its global popularity. Today, the toast has gone well beyond the basic crushed avocado, salt, and pepper to just about anything a cook fancies. Pistachios, for one, make an excellent topping: colourful, flavourful, and crunchy. Some salty cheese and a sprinkle of microgreens are added here, but the only real limit is the creator’s imagination.
You’ll need: 2 slices whole-grain bread; 1 avocado; 1/4 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 1/2 cup (15 g) microgreens; 1/3 cup (45 g) pistachios, coarsely chopped; 1/2 cup (55 g) shaved Parmesan cheese
To make: Toast the bread slices in a toaster or toaster oven, then place each slice on a plate.
With a sharp knife, cut the avocado in half. Carefully remove the pit, prying it away with the tip of the knife. With each avocado half still in its skin, cut it lengthwise into slices 12mm thick, being careful not to pierce the skin. Slide the knife between the flesh and the skin of an avocado half to remove the slices and arrange slices on a piece of toast. Repeat with the remaining avocado half, topping the second piece of toast.
Sprinkle the avocado with the salt and pepper, followed by the microgreens and pistachios. Top with the cheese and serve.
Variations:
• Mashed avocado, pomegranate arils (seeds), crumbled feta cheese, chopped pistachios
• Mashed avocado, smoked salmon slices, capers, goat cheese, fresh dill sprigs, chopped pistachios
• Cubed avocado, chopped hard-cooked egg, bay shrimp, radish slices, chopped pistachios
• Cubed avocado, cherry tomato halves, crisp bacon crumbles or slices, fresh marjoram leaves, chopped pistachios
• Sliced avocado, tomato slices, burrata cheese, fresh basil leaves, chopped pistachios
Pistachio – Savory and Sweet Recipes Inspired by World Cuisines by Barbara Bryant and Georgeanne Brennan is a celebration of the striking flavour of the this jewel of nuts – with inspiration from Turkey, Iran, Afghanistan and North Africa to Italy, Greece, Spain and France. From simple grilled asparagus with sieved egg and pistachio oil vinaigrette, to lime cheesecake with pistachio crust, it’s dish after dish after dish with pistachios taking centre stage. Abrams, R755
