Humble avocado toast can be transcendent. Any food can, made with care, from ingredients of good quality. That’s not the emphasis contained within this restaurant industry 2015 Food & Beverage Forecast. Toast made with artisan bread as a menu item rates a diatribe this year, with special scorn reserved for avocado toast. That’s when the experts lost me, although I was already nonplussed by the end of page one. “Authenticity is no longer relevant,” these consultants say. Huh?
All that prognosticating makes me sort through what’s real and what’s hype among my passions and pursuits. I don’t like feeling manipulated. Does anyone?
Cut a just-ripe avocado in half, take out the pit, and scoop the contents into a bowl. Mash with a fork into chunks, adding kosher salt, freshly ground pepper, and a squirt of fresh lemon juice to taste. Spread thickly on a slice or two of warm, toasted, hearty bread — artisan, if you have it, because we’re all authentic here. Top with sliced grape tomatoes, some chopped chives, and another sprinkle of salt and pepper. Serves 1.