Avocado garlic toast is a quick and easy, yet satisfying breakfast or snack.
Avocado toast has dominated the breakfast and brunch scene for some time. It’s a delicious, simple, and so easy to customize.
And, here in Los Angeles, avocado toast can be quite expensive.
Stop paying for overpriced toast! Make it at home and enjoy all the avocado toast your heart desires.
Garlic Avocado Toast
This is perfect breakfast for those busy weekday mornings. When you don’t have the time or patience to fuss around in the kitchen, avocado toast is the answer!
Grab your favorite bread (crusty breads work best!), a ripe avocado, and a clove of garlic.
Toast bread to your desired doneness. Rub the raw garlic clove all over the bread surface.
Then, top it with slightly smashed avocado. Sprinkle red pepper flakes on top for a little heat. And, you’re done!
For added protein and richness, top the garlic avocado toast with a fried egg or poached egg.
Depending on what produce is in season, avocado toast can also be topped with:
- sliced tomatoes, halved cherry tomatoes, roasted tomatoes, salsa
- cheese: crumbled feta, fresh mozzarella, shredded cheddar, burrata
- protein: bacon, sliced ham, sliced turkey, smoked salmon
To amp up the garlic flavor, use a roasted garlic cloves. Any crusty bread will do, even crackers work in a pinch. Just be sure to brush your teeth after eating this, unless you want to taste garlic all day.
You can call this toast in the morning, a tartine (open face sandwich) for lunch, or a crostini to accompany your evening drinks. It can be whatever you want it to be.
Simple things like this make me and my tummy happy.
Garlic Avocado Toast
- 1 slice bread of your choice
- 1 garlic clove, raw, peeled
- ½ ripe avocado
- pinch kosher salt
- freshly ground black pepper, to taste
- crushed red pepper flakes, to garnish
- Toast sliced bread to your desired doneness. Rub garlic clove all over toasted bread surface.
- Scoop out avocado meat. Place in a small bowl. Season with kosher salt and pepper. Lightly mash with a fork.
- Spread smashed avocado over toast. Sprinkle crushed red pepper flakes on top for heat. Enjoy immediately.
Preheat oven to 400 degrees F.
Peel the papery outer layers of garlic head (bulb) until the cloves are exposed. Using a sharp knife slice off about 1/2-inch from the top of the cloves to expose the garlic. You may have to angle your knife to expose the cloves on the outside.
Place garlic heads in an oven safe pan (muffin tin or ramekin work great). Lightly drizzle a olive oil over each garlic head. Rub olive oil over each exposed garlic clove. Cover garlic heads with aluminum foil.
Bake for 30-40 minutes until the garlic cloves can be easily pierced with a fork. Allow garlic to cool. Once garlic is cool enough to handle, extract the roasted garlic by squeezing the bulb.