Grilled Avocado Toast Recipes

Steps:

• Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
• Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

Steps:

• Combine olive oil and garlic.
• Cut bread diagonally into 1/2 inch slices.
• Brush each slice with oil.
• Place on a cookie sheet; broil or grill until golden, approximately 5 minutes.
• Top each slice with tomato, onion, avocado and cheese.
• Return to broiler for 5 to 10 minutes until avocados begin to blister and brown.

Steps:

• Preheat the grill.
• Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
• Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
• Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
• Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
• Return to broiler until cheese is melted, 2 to 3 minutes.

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Place bread, butter side down, in a large cast-iron skillet or on an electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie; add avocado slices. Sprinkle cheddar cheese mixture evenly over avocado slices. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
• Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

Steps:

• Brush 1/2 avocado (pitted and peeled) with fresh lime juice and olive oil. Grill, cut side down, for 1 to 2 minutes, creating grill marks. Turn to create crosshatch marks, and grill for 1 minute more. Meanwhile, brush 1 side of a slice of bread with olive oil, and grill, about 30 seconds per side. Top bread with thin slices of parmesan and the grilled avocado. Mash with a fork, brush with olive oil and salt.

Steps:

• Peel avocado, brush with line juice and olive oil. Slice bread, brush with olive oil. Grill both just long enough to get grill marks. Top bread with parmesan, place ham slice next, then mash avocado on top. Salt to taste. Serve immediately.