I’m presenting Avocado Toast with Pickled Radish as a light holiday bite. The kind of lunch or snack that you’d serve on Christmas Day after the big breakfast but before the even bigger holiday meal. Of course Avocado Toast with Pickled Radish isn’t strictly for holiday snacking, but it is naturally festive – needing no food dyes artificial tinkering to perfectly match the greens and reds of your holiday decor. At my house we celebrate both the greens and reds of Christmas and the blues and silvers of Hanukkah, so I’ve presented my Avocado Toast on blue – but you can eat it on whatever colored table, or plate, or napkin you’d like.
The concept of Avocado Toast is quite simple. It’s basically perfectly ripe avocado on toast. It can be mashed or sliced, that’s up to you. However the magic comes from the subtlety of what else you serve on the toast besides the avocado. Butter is essential, believe it or not. Well, butter, or crème fraîche, or handmade ricotta. So choose the very best of whichever you prefer or have on hand.
Avocado Toast with Pickled Radish
Once you’ve smeared the warm toast with the lush fat of your choice (butter, crème fraîche, or ricotta) and have the (mashed or sliced) avocado in place you could stop there with just a sprinkling of salt (and/or pepper) to finish it off. It would taste good and you’d be happy.
However, things get really interesting when you add another element. Something, crunchy and puckery works nicely. In this case Avocado Toast with Pickled Radish. But crunchy, puckery and spicy is good too. I’ve also made it with ribbons of Mexican-style hot pickled carrots before. However orange doesn’t quite fit into my holiday color scheme – but a dash of red hot pepper sauce certainly does. So that’s what I did. GREG