Funny how the tastiest dishes are often the simplest.
After operating a restaurant for 19 years, Danielle and I often find ourselves heading home at 8 pm realizing that we hadn’t eaten since our lunch – at 3pm. So we will turn on the bbq (sorry to all those ‘real coal briqette bbq’rs out there) and create just a few snack type items. The other night I threw eight slices of bread on the grill. When they began to take a char, I plucked them off and rubbed one side of each with a cut clove of garlic. I then layered the toasts with buttery avocado slices, doused them with good extra-virgin olive oil, and finished them with a sprinkling of sea salt and crushed red pepper flakes.
If you use your imagination, there are a lot of things in the fridge that can be turned into your next Gourmet Grilled Toast! The combinations are endless with all the odds ‘n ends usually kicking around….
If you are gluten intolerant, or celiac, substitute gluten free tortilla shells. We use Abuelos soft corn chia tortillas. We top them with all sorts of different veggies, smoked meats or bbq items from the previous night, with a layer of mashed avocado, or Abuelos Habenaro salsa (a definite kick!) and finish it with grated cheese, parmesan, Natural Pastures Brie, or even blue cheese in the oven to crisp it up (Blue cheese is great if you dice up some apples and nuts and layer them on the bread or tortilla to make a twist on a classic)
Here’s some more examples of what you can do….
1. Top with fresh ricotta and lemon zest or a drizzle of honey.
2. Rub with garlic, then with the cut side of half a tomato. Top with olive oil and salt.
3. Chop ripe tomatoes; marinate with basil, garlic, olive oil, and salt for 20 minutes. Spoon over toast.
4. Smear with butter; top with thinly sliced radish and sea salt.