Avocado Toast
Greg Dunmore
Sometimes the simplest dishes are the most satisfying. Creamy avocado, good bread, flaky sea salt, and a touch of spice are all you need for a memorable avocado toast. Our favorite finishing touch is Yamatsu Tsujita Shichimi Togarashi, which adds a bright, citrusy heat and a layer of complexity that transforms this everyday staple into something special.
Ingredients
Directions
Here's a tighter, more readable version:
Preheat your grill.
Cut the avocado in half and remove the pit. Using a spoon, scoop the flesh into a bowl and gently mash with a fork until slightly chunky. Add a squeeze of lime juice and mix lightly.
Brush both sides of the bread with olive oil and grill until golden brown and lightly charred on both sides.
Spread one-quarter of the avocado mixture on each slice. Sprinkle generously with flaky sea salt, then finish with shichimi togarashi.
Add as much shichimi as you like, depending on your preferred level of heat.
Recipe Note
This recipe also tastes delicious with Yamatsu Tsujita Yuzu Shichimi Togarashi.