avocado toast

One of the things I enjoy most about dining in Barcelona is pan con tomate – tomato bread. Rather than bring you bread and butter before a meal, many restaurants will serve you toasted bread with a hint of garlic and smeared fresh tomato. Or tapas bars will offer it as an inexpensive option. So when I shared my version of pan con tomate with some friends who spent some time in New Zealand, they immediately told me about avocado toast. Much like pan con tomate, only it celebrates a perfectly ripe avocado. It’s so simple. So fresh. Just a lovely way to enjoy great ingredients. So here I present you with ‘D+H’s New-Zealand-inspired’ avocado toast.


1 medium avocado, ripe
4 slices of whole grain artisan bread, toasted
1 clove garlic, cut in half
2 tbsp extra virgin olive oil
half a lemon salt and pepper

Cut the avocado in half. Remove the pit. Scoop the avocado flesh into a bowl and with a fork, smash the avocado into a paste. It’s okay to have a bit of chunky texture, but you want it to be soft enough to spread onto the toast.

Just before you are ready to serve, toast the bread. Immediately after you remove the bread from the toaster, wipe the cut side of the garlic clove across the entire surface of the toast. This will give a hint of garlic flavour.

Spread the avocado smash onto the toast. Drizzle each slice with olive oil and a squirt of lemon juice. Top with salt and pepper.