– Avocado topped with salt, pepper, and olive oil on choice of housemade bread .
Missed this on the menu because it is actually a breakfast offering (thinking now of the avocadoes offered for breakfst during a trip to Costa Rica), but also available for lunch. Yum! Why didn't I think of this? So delicious and easy to make.
Recently, I had a box of fresh basil from Chris's indoor garden, a loaf of Dave's Killer Bread, which I had bought on reccomendations posted on our town "link", and of course, avocadoes, so I improvised accordingly.
Serves 1, scale accordingly.
1 large slice of bread.
While bread is toasting, thinly slice lengthwise
Arrange sliced avocado on toasted bread.
(Looked prettier at Forge. Avocado was very thinly sliced and arranged in aperfect line on the toast. Think they must have use a slightly firmer avocado.)
Olive oil, drizzled
Salt (this is a recipe where salt is important!)
Then sprinkle with (addition to Forge recipe)
Basil, coarsley chopped