Finally making the classic avocado toast.
Before anything else, here’s how I cut avocados: I’ll start off by removing the stem, and the cut evenly around the seed. Once you cut the avocado in half, remove the seed, and cut off the top part of slices, where the stem was. If the skin is thick, slice it in half so you can evenly peel the skin off. If you get the avocado in the perfect ripeness, you shouldn’t have a problem peeling the skin.
Now, on to the fun part: torching the avocado. I place the slices on a glass plate, and torch them until they turn black. Slice them however thick you want them to be.
For the pomegranate, just cut it in half, and beat the seeds out with the spoon. This ingredient adds in some sweetness and texture to the avocado toast. Next, tear some mint leaves into small pieces. As for the bread, make sure you use a good bread knife, especially for quality made bread with thick skin. Take a brush and get olive oil all over the bread.
Get the grill pan all hot and place the bread on top. Once you’re done with that step, try to make both sides of the bread cool by getting them to lean on each other. This way, they cool down evenly.
On to plating. Place your torched avocados on the bread, lay on the pomegranate seeds, add in the fresh mint leaves, and sprinkle in some sea salt (I used French Picnic for this video), and paprika. I’ll also be adding some green sauce that has mayo, parsley, and chives. Lastly, I’ll squeeze some lemon over it. A burst of flavors for a simple recipe.