Don’t get me started on this one—I can eat these avocado toasts literally every day for a week, even more. Love. So many good flavors and textures all together, and good looks, too. (Avocado toast deserves special treatment, after all, because it has risen to cult status.) Two fun things here: super-quick “pickled” radish slices (in lemon juice, sugar, and salt) and a drizzle of honey at the finish. With the salty blue cheese, creamy avocado, toasty pecans, and nutty baby kale, this is one satisfying supper. I use my favorite multigrain bread for this toast (the one that’s made at a local bakery but sold in the grocery store). It has a dense texture, with delicious nubbins of seeds and grains, making it the perfect foil for the richness of the avocado and blue cheese.
— Susie Middleton
ON-DEMAND: Listen to Faith and Susie talk about this recipe and more on The Faith Middleton Food Schmooze®.