Avocado toast… when did this fruit on bread, that tastes amazing become so controversial? At its humble beginnings, it is only crushed avocado on bread which has been toasted. When or why did restaurants start charging so much for a crushed piece of fruit on toast? Why do so many people pay so much for avocado toast when it is really the single simplest thing you can make at home for less than half the price? Well… I don’t have those answers but I am going to walk you through making this fruit on bread. I honestly felt bad about how simple this post was going to be that I had to make Life 44’s version of avocado toast better and with the addition of roasted cherry tomatoes, bacon and Life 44’s El Diablo Salt you won’t feel bad charging your guests $15 a plate or at least them bringing the mimosas for brunch.
El Diablo Avocado Toast
El Diablo Toast is an amazing way to improve and enhance your basic avocado toast.
- 5 oz cherry tomatoes halved
- 1 clove garlic minced
- 1 tsp olive oil
- 2 slices bacon cooked and diced
- 1 avocado removed from skin and crushed
- 1 tbsp lemon juice added to crushed avocado and mixed
- 2 slices sourdough bread toasted or bread of your choice
- El Diablo Salt
- Pre-heat oven to 375°
- Sprinkle the 5oz of halved cherry tomatoes with 1 tsp olive oil, the one garlic clove minced and the El Diablo salt (adjust the amount to your level of heat) and mix on a baking sheet
- Place the tomatoes in your oven and roast for 20 minutes
- Remove cherry tomatoes from oven and allow to cool
- Spread the avocado over your toasted bread, sprinkle El Diablo Salt over crushed avocado and then top with the roasted cherry tomatoes and diced bacon.