Black & Red Avocado Toast
Creamy avocado on toasted multigrain with Aleppo pepper and Hawaiian black lava salt. Quick tips for seasoning, picking ripe fruit, and storing.
Crisp Hawaiian sea salt and fruity Aleppo pepper flakes really make this recipe pop. Add a touch of citrus juice or vinegar to bring it all home.
Submitted by: Stephanie from Milwaukee, WI
Yield: 1 serving
- Aleppo pepper and Hawaiian black lava salt add bright, savory contrast to creamy avocado.
- Use only a light pinch of coarse salt and adjust Aleppo pepper to taste.
- Add a squeeze of citrus or a drizzle of jalapeño oil or balsamic for extra brightness.
Spices
Featured in this Recipe
Preparation Instructions:
Toast bread according to your preferences, and apply avocado, black salt and chile flakes to your taste. Drizzle with olive oil if you like.
thespicehouse.com
More About This Recipe
Less is more with coarse salt! Just a pinch will do. I love a drizzle of Jalapeño-infused olive oil or balsamic vinegar as an extra punch of flavor.
Frequently Asked Questions
How do I pick a ripe avocado?
Gently squeeze the fruit. A ripe avocado gives slightly under gentle pressure but is not mushy. Flick off the stem cap: if the flesh underneath is green it is ripe. If it is brown the avocado is overripe.
How much Aleppo pepper and black lava sea salt should I use?
Start small. For two slices use about 1/8 to 1/4 teaspoon Aleppo pepper total and just a light pinch of black lava sea salt. Coarse salts are strong, so add more only after tasting.
Can I substitute Aleppo pepper or black lava salt?
Yes. Use crushed red pepper or smoked paprika instead of Aleppo for heat and fruitiness. Substitute flaky sea salt or Maldon for black lava sea salt for a similar crunch and finish.
How do I keep mashed or cut avocado from browning?
Press a little lemon or lime juice over the surface, cover the avocado directly with plastic wrap to remove air, or keep the pit in the half. Store airtight in the fridge and use within 24 hours for best color.
What bread and toasting level works best?
Sturdy breads like multigrain, sourdough, rye, or whole grain are best. Toast until golden and crisp so the bread holds the avocado without getting soggy. Thicker slices give better texture.
How do I make jalapeño-infused olive oil at home?
Warm 1/2 cup olive oil gently, add 1 sliced jalapeño, then steep off the heat for 10 to 30 minutes depending on desired heat. Strain out the pepper, cool, and store in the fridge up to one week. Use a light drizzle to finish the toast.
Can I prepare this recipe ahead and store leftovers?
Assembled avocado toast is best eaten right away. If prepping ahead, keep mashed avocado in an airtight container with a splash of lemon, store the bread separately, and assemble just before serving. Leftover avocado mixture is good for about 24 hours.
How do I pick a ripe avocado?
Gently squeeze the fruit. A ripe avocado gives slightly under gentle pressure but is not mushy. Flick off the stem cap: if the flesh underneath is green it is ripe. If it is brown the avocado is overripe.
How much Aleppo pepper and black lava sea salt should I use?
Start small. For two slices use about 1/8 to 1/4 teaspoon Aleppo pepper total and just a light pinch of black lava sea salt. Coarse salts are strong, so add more only after tasting.
Can I substitute Aleppo pepper or black lava salt?
Yes. Use crushed red pepper or smoked paprika instead of Aleppo for heat and fruitiness. Substitute flaky sea salt or Maldon for black lava sea salt for a similar crunch and finish.
How do I keep mashed or cut avocado from browning?
Press a little lemon or lime juice over the surface, cover the avocado directly with plastic wrap to remove air, or keep the pit in the half. Store airtight in the fridge and use within 24 hours for best color.
What bread and toasting level works best?
Sturdy breads like multigrain, sourdough, rye, or whole grain are best. Toast until golden and crisp so the bread holds the avocado without getting soggy. Thicker slices give better texture.
How do I make jalapeño-infused olive oil at home?
Warm 1/2 cup olive oil gently, add 1 sliced jalapeño, then steep off the heat for 10 to 30 minutes depending on desired heat. Strain out the pepper, cool, and store in the fridge up to one week. Use a light drizzle to finish the toast.
Can I prepare this recipe ahead and store leftovers?
Assembled avocado toast is best eaten right away. If prepping ahead, keep mashed avocado in an airtight container with a splash of lemon, store the bread separately, and assemble just before serving. Leftover avocado mixture is good for about 24 hours.
This recipe is fantastic! I would not have called myself a big fan of avocado toast before trying this take on it. Wonderful! So glad you shared this recipe.
That’s a great recipe! My favorite recipe for avocado toast are two seasonings from Thespicehouse but they are:
Everything bagel
and
Cayenne pepper
with sprinkle of lemon juice! This is heavenly flavor with a kick!