This recipe is so simple it almost doesn’t count as a recipe, but it was too good not to share, jazzing up a basic avocado toast with crumbled goat cheese, red pepper flakes, and my new favorite finishing salt, Hawaiian black lava.
We don’t eat avocados often, primarily because really good ones are rare here in Tennessee. I’ve had one too many watery, flavorless, or fishy-smelling (ew) avocados than I care to count. So when I happen to slice into one that’s perfectly ripe (is it just me or do avocados pretty much have a one-day window?) with a buttery flavor and unblemished green color, I do a little happy dance before generously spreading it on some toast.
Black lava sea salt looks like microscopic lumps of coal (this one was a sample from SaltWorks, Inc). And that’s precisely what it is: sea salt with activated charcoal added in for a smoky flavor and stunning black color (and supposed good health benefits too, so eat up!)
And now, if you will, a toast: to toast, good avocados, and fancy salt. Cheers!
- 4 slices crusty bread
- a ripe avocado
- 1/4 cup goat cheese, crumbled
- extra virgin olive oil
- red pepper flakes
- black lava or sea salt
Toast bread until light golden brown and crispy. Smash avocado with a fork and divide among bread slices. Top with crumbled goat cheese. Drizzle with olive oil, then sprinkle with pepper flakes and sea salt to taste.