This simple avocado toast can be served on whole-grain crackers or a whole-wheat baguette. Plus, the healthy monounsaturated fat from the avocados will help keep your guests satisfied.
Recipe by Chef Pati Jinich of Pati’s Mexican Table.
As the slice of bread toasts, scoop out the avocado meat and slice.
If using the chile de árbol, toast it on a small skillet set over medium heat, a minute per side. Remove from heat, and chop or crumble.
Place the bread on a plate, lay avocado slices on top, sprinkle with the red pepper flakes or crumbled chile de árbol, and sprinkle salt to taste. Serve.