West Coast Dungeness Crab & Avocado Toast with Tomatillo Salsa Rojo
"This avocado toast is like a dreamy vacation that you can’t get enough of. A combination of the creaminess of the avocado with the richness of the crab and the smoky heat of the salsa works well together for a satisfying taste. It’s also delicious as an appetizer for your next party. Pair with a glass of Haywire Bub for a fun and sparkling option." -Dino Renaerts, executive chef, Bon Vivant Catering
Tomatillo Salsa Rojo INGREDIENTS
6 tomatillos (whole)
½ red onion
2 cloves garlic
1 ancho chili, soaked and seeded
1 tbsp. olive oil
2 sprigs cilantro
½ jalapeno, seeded (optional)
Heat the olive oil in a skillet on med-high; add all the ingredients except the lime and cilantro.
Sauté until the tomatillos blister.
Transfer to a sheet pan and put in a 350-degree oven until tomatillos are golden brown and have popped open.
Transfer to a container and add lime and cilantro.
Slice Italian bread on an angle. Slather with some good olive oil.
Grill or pan-fry until slightly golden.
In a skillet, heat 1 tbsp. olive oil until lightly smoking.
Add 1 dozen grape tomatoes and blister skin slightly; remove from heat.
Cut avocados into chunks; chop herbs and garlic; mix into avocado.
Season with salt to your taste.
Squeeze ½ lime into avocado mixture and mix in.
Drizzle olive oil lightly onto crabmeat.
Layer avocado mixture and crab onto warm toast and garnish with blistered tomatoes.
Avocado Toast With Olive Tapenade and Chili Flakes
"This is a recipe that came together after waking up from a terrible sleep. It's full of good fats from the avocado and protein from a fried egg with the right amount of seasoning from a pinch of chilli flakes, sea salt and Parmesan. It’s a winning combination that fuels enough energy to set you on fire for the day ahead. It’s time to get down to business!" -Catherine Roscoe-Barr, founder and wellness coach, The Life Delicious
A fried (organically-raised, free-range) egg on arugula
Leftover olive tapenade and toast
Pinch of chilli flakes, sea salt and Parmesan
Heat cast iron skillet on medium-low heat.
Add a glug of vegetable oil and a nub of butter, and swirl to coat bottom of skillet.
Gently crack eggs into skillet, season with sea salt and cracked pepper, and cook for about 4 minutes or until whites begin to set.
Gently flip over and cook for another minute, or until yolk is desired runniness.
Top one piece of toast with tapenade and a handful of arugula.
Top the other piece of toast with smashed avocado, chili flakes, sea salt and parmesan.
Pumpkin-licious Avocado Toast
"This is a delicious and simple recipe that can be made within minutes. Most ingredients are essentials in the kitchen and are available year-round, especially avocados. It’s almost effortless to make but takes the avo-toast experience up a new, nutty level with a crunchy finish." -Angie Quaale, owner, BBQ champion and chef, Well Seasoned Gourmet Food Store
Sliced, fresh avocado
Roasted pumpkin seed oil
Roasted pumpkin seeds
Maldon sea salt
Freshly ground cumin
Fresh lime wedge
Slice avocado and lay on the toast slice.
Sprinkle with the cumin and salt.
Squeeze a few drops of fresh lime juice over the avocado slices.
Drizzle with the oil and top with pumpkin seeds. Serve immediately.
Local chefs and food experts share their favourite variations of avocado toast
Poached Egg and Smashed Avocado Toast
"Avocados are so versatile and delicious that they are good morning, noon and night. When it comes to the well-loved avocado toast, upgrades can be made with very simple variations." -Crystal Allen, culinary nutrition expert and creative director, Hello Creative Family
A fresh avocado
Your favourite choice of bread
A poached egg
A slice of lime
A pinch of salt
Sprinkles of fresh herbs, cracked black pepper and freshly grated Parmesan
Tomato and basil salad (optional)
Throw a good piece of multigrain bread in the toaster, poach an egg, and mash an avocado with a sprinkle of lime juice and a pinch of sea salt.
Spread the avocado mash over the toast and top with a poached egg.
Then add some colour and flavour by garnishing with fresh herbs, cracked black pepper and freshly grated Parmesan.
Tastes great paired with a tomato and basil salad.