Avocado Toast Sampler


Avocado Toast:
1 (4 oz) small baguette
2 tbsp extra virgin olive oil
large ripe avocado
1 tsp fresh lemon juice
coarse salt and pepper

Salmon and Caper Topping:
2 tbsp Mezzetta® Imported Non-Pareil Capers, drained
2 slices (1 oz) smoked salmon

Egg and Tomato Topping:
1 extra-large hard-boiled egg, sliced
2 tbsp Mezzetta® Sun-Ripened Dried Tomatoes, coarsely chopped

Pepper and Basil Topping:
2 tbsp Mezzetta® Roasted Red Bell Peppers, coarsely chopped
2 tsp fresh basil, finely chopped

Olive and Feta Topping:
2 tbsp Mezzetta® Pitted Greek Kalamata Olives, coarsely chopped
2 tsp crumbled feta
2 tsp lemon zest



Preheat oven to 350°F. Slice baguette diagonally into 16 (1/2") slices. Brush both sides with the olive oil. Transfer to a baking sheet and bake until golden, about 8 minutes.
Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Add lemon juice, salt and pepper and mash to a chunky paste. Spread on toasted bread. Top with your preferred topping (or all of them!) along with a dash of coarse salt.