(With a few additions.)
It was the chunkiness of the avocado toast that I loved the most. Most avocado toast recipes feature either a spread of mashed avocado OR very thin slices.
Both are lovely (I mean...it's avocado. Hard to go wrong...), but I loved the big chunky version with thick and creamy cubes piled high on bread, then garnished into something beautiful.
There are a few elements to a truly spectacular avocado toast. Let's go over them:
1. The Toast (obviously).
2. The Avocado
It needs to be ripe! This takes equal parts practice and luck. The avocado should be soft to the touch, but not mushy. Dark, but not TOO dark. You want it as ripe as it gets before it turns brown. The one in this picture is close, but could be even softer (I was impatient). Chop it up into thick chunks; they don't have to be even. Pile them high on the fried bread.
I went with chorizo, which is my most favorite thing in the whole world. Thin slices of the Spanish kind, fried until crisp in a bit of olive oil. I then tossed some capers into the hot oil and let them pop and crisp all over. I sprinkled and tucked these in, over, and around the avocado.
4. Salt and Oil
Now you have to bless the whole thing with a bit more olive oil and a generous sprinkle of good and flaky salt. (I love Maldon salt, which has giant crystals that you crush with your fingertips.) For this version, I drizzled on the hot oil that I used to fry the chorizo and capers. I think you should do the same!
Chunky Avocado Toast with Crispy Chorizo & Fried Capers
Serves 1, multiply as needed
2 slices whole grain bread
2 tablespoons extra virgin olive oil
1/4 cup diced Spanish chorizo
1 tablespoon capers
1 medium sized ripe avocado (such as Hass)
Kosher or flaky sea salt and fresh lime juice, to taste
Preheat a heavy skillet over medium-high heat. Add the oil and the slices of bread and fry in the oil until golden and toasted on all sides. Remove bread from pan and set aside.
Add the diced chorizo to the hot pan, and cook until crispy. Add the capers in right at the end, and saute just for a few seconds until they crisp and pop. Remove from heat.
Peel and dice the avocado into large chunks. Pile on the toast, then top with the fried chorizo, capers, and any oil from the pan. Sprinkle with salt and a good squeeze of lime.