We food bloggers are constantly being pulled in two directions.
On the one hand, we try to offer up the most creative, original recipes on the internet. To make people say, WOW, I never thought of putting those two things together, or who knew sardines were actually delicious?
On the other, we aim to please. If you’re searching for chicken casseroles 10,000 times a day, I want to make sure I’m feeding you some chicken casseroles. In other words, give the people what they want.
It was my deference to the latter camp that led me to this basic bitch series. Earlier this summer, I shared the anatomy of what makes my kale salad—something that, while wearing the first hat, I worried you wouldn’t need another recipe for—the best kale salad of all time.
Since then, I’ve gotten countless notes from you about how the basic bitch kale salad has been made on repeat in your kitchen. You’ve relished in your basicness. You’ve reveled in Vitamins A, C, and K. And most importantly, you’ve agreed that as far as kale salads go, mine does indeed rank supreme.
Well, friends. Be still my basic heart, because my do I have another treat for you…
My ultimate avocado toast recipe is here and it’s better and more basic than ever!
As with all things simple and basic, the devil is in the details, which in the case of recipes, means the ingredients. And any decent toast has to start with amazing bread.
For us GF folks, that’s easier said than done. But I’ve long fallen back on this Gluten-Free Multigrain loaf. It’s soft, slightly nutty without the grit, and packed with more fiber than the average white. More importantly, for those who aren’t autoimmune, these days opting for gluten-free only gives you more tallies in the basic column.
As for the other elements, let’s do a full breakdown:
The avocado: To smash or not to smash, that is the question. In terms of taste and consistency, I always prefer a mash, especially when I get an avocado that has a few blemishes. But when it comes to presentation (and let’s be real, basic bitches mostly care about presentation), a thin slice is where it’s at. To achieve this, use your fingers to carefully peel the skin off the avocado (I use a spoon when I’m mashing). It works best if it’s slightly under-ripe. Lay each half on the cutting board and using a sharp knife, thinly slice on a diagonal. You can fan out each half on your toast.
The spice: In my humble opinion, you can’t have a good avocado toast without a little heat. My lazy girl’s avocado toast is usually topped with a sprinkle of red chili flakes or togarashi. But since this is the best basic bitch avocado toast, I gild the lily slightly with a semi-homemade chili oil using harissa. This is a trick I picked up at The Wing coworking space in New York, which is covered in millennial pink, so you know the avocado toast must be good.
The crunch: All that creamy avocado is begging for a little extra texture. If you like a well-done toast, that takes care of some of it. But because I’m a little extra, so is my toast. While the lazy girl’s option might include some pepitas or sunflower seeds, this one uses some late summer bounty in the form of fresh charred corn tossed with lemon juice. It’s sweet, it’s tangy, and it’s the perfect compliment to the avocado. Plus, even though it sounds fancy, it doesn’t take more than a few additional minutes to make.
The salt: Maldon or bust, bitches.
If you’re on the dairy train, the one additional element for this toast might be some crumbled feta or cotija cheese. But it’s just as delicious without it.
Read on for the recipe, and please let me know in the comments section what basic bitch recipe you want me to tackle next!! This series has been a highlight of my summer, and I know that this toast will be an equally popular recipe in your repertoire this fall.
With health and hedonism,
The Best Basic Bitch Avocado Toast with Charred Corn and Chili Sauce
- 2 ears sweet corn shucked
- Olive oil
- 1 lemon
- Maldon sea salt
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon harissa
- 6 slices gluten-free sandwich bread
- 2 avocados thinly sliced
- 1 tablespoon toasted sunflower seeds for garnish
- Place a large skillet over high heat. Brush the corn lightly with olive oil and arrange in the skillet. Cook on each side for about 2 minutes, or until the corn is vibrant yellow and beginning to brown or char. Remove to a cutting board to cool.
- Remove the kernels from the cobs and transfer to a mixing bowl. Toss with the juice of half the lemon, 1 tablespoon olive oil and salt to taste. Stir in the chives and set aside.
- In a small mixing bowl, combine the harissa with 1 tablespoon of olive oil and whisk until smooth.
- When you’re ready to serve, toast the bread and prep the avocado. Fan the avocado out over the toast (you’ll use about 1/3 an avocado per slice). Squeeze the remaining lemon over the top of the toasts and garnish with Maldon salt. Drizzle with the chili sauce and using a slotted spoon, divide the corn between the slices. Garnish with the sunflower seeds and serve immediately.
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