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Avocado Toast with Bacon

Avocado Toast with Bacon

David Venable

Avocados are ripe when the skin is a very dark green (almost black) and its texture is bumpy. They should give to slight pressure when gently squeezed, without leaving indentations.

Prep Time: 15 Minutes

Serves: 4–6 Servings

Ingredients

  • 1 whole loaf rustic bread, unsliced
  • 1 ear of corn, kernels still on the cob
  • 1 cup quartered cherry tomatoes
  • 2 Tbsp small-diced red onion
  • 1/2 cup cooked and diced bacon (about 3–4 strips)
  • 1-1/2 Tbsp fresh-squeezed lime juice, divided
  • 1 Tbsp olive oil
  • 1-1/4 tsp salt, divided
  • 1/4 tsp black pepper
  • 2 Tbsp chopped cilantro
  • 2 medium-size ripe avocados

Preparation

Preheat your grill to medium-high heat.

Cut the bread into 1" slices and grill the slices for 5–10 seconds on each side. Set aside.

Next, grill the ear of corn on all sides, about 3–5 minutes per side. Set aside. Once cool, cut the grilled kernels off the cob and add them to a medium-size mixing bowl. Add the tomatoes, onion, bacon, 1 Tbsp lime juice, 1/4 tsp salt, pepper, and cilantro to the same bowl. Gently toss all the ingredients together.

In a separate medium-size bowl, mash both avocados and the remaining lime juice and salt together until well combined. Divide the avocado mixture evenly among the grilled bread slices, then top each one with the corn mixture. Serve immediately.

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