• On the Menu: Summertime Toasts

    Limited space shouldn’t stop you from making beautiful food: here, our take on an Instagram-worthy lunch (avo toasts with a summery salsa!) designed for prepping in any size kitchen.
    Photos by Renee Byrd of Will Frolic for Food

    What you need:
    4 thick slices sourdough bread 
    2 large ripe avocados
    4-5 white peaches, pit removed & chopped roughly (2 cups)
    1 small shallot or red onion, chopped roughly (1/3 cup)
    ½ red pepper, chopped roughly (1/2 cup)
    1/2 cup fresh raw sweet corn, cut from the cob
    1 inch of a hot jalapeño pepper, minced (only include the seeds if you want it to be VERY spicy!)
    ¼ cup fresh cilantro, chopped roughly
    ½ teaspoon whole cumin seeds, crushed in a mortar
    ¼ teaspoon ground black pepper
    ½ teaspoon sea salt + more to taste
    Juice of 2 limes (~2 tablespoons)

    Toast your thick sourdough bread to your liking. 

    Halve your avocados and remove the pits. Peel away the skin, then place the cut side down on your cutting board. Slice the avocado thinly. Lift the sliced avocado onto your slices of bread (you want 1/2 an avocado on each slice of bread). 

    Then spread the avocado out on the bread, fanning it out. (You can squeeze a bit of lime juice over the avocado to keep it from browning.)

    For the pico de gallo, put the rest of the ingredients into a mixing bowl: chopped peaches, chopped shallot, chopped pepper, sliced fresh sweet corn, minced jalapeño, chopped cilantro, crushed cumin seeds, ground black pepper, sea salt and lime juice. Toss everything together. 

    Spoon a generous helping of the pico de gallo over each toast. Take a bite, adjust salt + pepper to taste, smile and enjoy! 

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