If there is one thing that I have discovered in California that I will take with me when I go, it is avocado toast and the many variations thereof that I have eaten my way through, and I don't even like avocadoes all that much. This one is one of my favorites because, contrary to most avocado toasts, this one has a bit of texture.
Serves 1 teenager or 2 adults
2 slices of your favorite bread, grain or sourdough is best
1 perfectly ripe avocado
2 tsps finely chopped tarragon
1 Tbsp Parmesan
1/4 cup + 2 tsps olive oil
juice from 1/2 lemon
1 Tbsp capers
Sea salt for sprinkling
Mix your tarragon, Parmesan and 2 tsps of the olive oil together. Set aside. You could use store-bought pesto and the toast would still be good but there is just something about the herbaceous anise taste of the tarragon that really works well with the avocado.
Heat your remaining 1/4 cup of oil in the smallest pan that you have; medium heat is best. While the oil is heating, dry your capers well or you will find yourself cleaning oil splatters off the walls and floor in the farthest corners of your kitchen. As soon as the oil is shimmering hot, add the capers to the oil and cook for about 3-5 minutes, shaking the pan from time to time, until the capers turn a greeny-brown and the one that you fish out and sample is crisp. Watch the little buggers carefully since they will burn in a second.
While the capers are cooking, make your toast.
Cut your avocado in half, remove the pit and peel. Mash 1/2 of the avocado in a bowl with the lemon juice and a pinch of salt. Cut the other 1/2 into thin slices. Give your 1/2 lemon one last good squeeze over the avocado slices.
To assemble, spread each piece of toast with 1/2 of the tarragon spread or pesto, top with 1/2 of the mashed avocado followed by 1/2 the avocado slices. Garnish with 1/2 the fried capers and a sprinkling o sea salt.