If you haven’t yet jumped on the avocado toast band-wagon, now’s the time. Smash an avocado, leaving it as lumpy as you like, and spread on well-toasted bread (about ½ avo per full-sized slice). Then top with … well, the possibilities are endless. Here are five combos for brunch, lunch, or (on bite-sized pieces of toast) cocktail hour. —Ann Vanderhoof
Top avocado with a squeeze of lemon, sprinkle with sea salt and hot pepper flakes, and drizzle with olive oil.(Served at a NYC café, this was what launched the avo-cado toast craze in North America.)
Top with shavings of Parmesan and halved cherry tomatoes, and drizzle with bal-samic vinegar.
BACON & BLUE
Top with bits of bacon and crumbled blue cheese.
Mash avocado with a squeeze of lime and a pinch of cumin, top with grilled garlic shrimp, and sprinkle with chopped cilantro.
Mash avocado as for BBQ Shrimp, and top with chopped tomato and jala-peno, kernels cut from a grilled ear of corn, and a sprinkle of sea salt.
THE RIPE STUFF
Rock-hard avos? Put them in a brown paper bag with an apple or a banana, and leave at room temp. The fruit releases ethylene gas, which speeds ripening. Once avocados are ripe (but never before), store them in the fridge.