Fact: It’s too hot for ovens or stoves. Last night, at an impromptu Canada Day potluck, we used the barbeque for almost everything (pizza on the barbeque: it’s a thing and it’s delicious). On Monday, Jessica and I took our mostly-raw dinner to the park to escape our second-floor heat. And when Lianne came by for brunch on Sunday, we had toast.
But let me tell you about this toast, which I’ve already had four times in the last week and a half. It was topped with avocados smashed with goat cheese, lime juice and mint leaves from Dave’s garden. It was sprinkled with salt and pepper. It took just a few minutes to pull together, it was refreshing and hearty, and it only called upon the toaster oven.
I’d call it the Sandwich of the Summer, but I expect to be eating it in all seasons throughout all the years of my life.
Note: This avocado topping is especially good on the Rideau Bakery sourdough rye that Jessica brought to me from Ottawa, but a slice from any sturdy loaf is going to serve you well.
Avocado, Goat Cheese & Lime on Toast
from Simple Provisions
2 avocados, cubed
1/3 cup goat cheese
juice of 1 lime
2-4 tsp mint leaves, slivered
salt & pepper
2-3 slices of sturdy bread, toasted
1. In a medium bowl, mash together the avocado, goat cheese, half the lime juice, and most of the mint leaves. Season with salt and pepper, and taste. Add more lime juice, salt, and/or pepper as suits.
2. Spoon the avocado mixture onto the slices of toasted bread. Sprinkle with the reserved mint leaves and a drizzle of olive oil.