A Weekend Toast.
But seriously. Toast.
I made it twice in a row cause it was so mind-blowingly delicious. I know what you’re thinking… Yea, yea. Avocado toast. It’s tasty, but how great can it be?
Trust me. It’s great.
Also, I would encourage the fried prosciutto step. Don’t skip it. Prosciutto is always delicious, but the thing that bothers me about the “raw” presentation is that it doesn’t bite well. Instead of getting a bite of salty/sweet charcuterie, you end up taking the whole piece with you like some sort of botched tablecloth trick where it slides off the toast and takes all the toppings with it. Instead of a balanced bite of all the flavors, you’re chewing a wad of prosciutto and all you have left is a piece of toast and toppings scattered all over the place.
Please. FRY. THE. PROSCUITTO. Just heat up a skillet and place it in the skillet like you’re cooking bacon until it’s crispy. It’s a very quick process and there’s no splattery mess.
Final note: for my grain free eaters, this would be great on a toasted sliced white sweet potato. Slice large hannah sweet potato thinly, length wise, and bake at 375 until toasty and soft, about 35 min.
Lemon Prosciutto Toast
2 sliced gluten free toast (i used @cooks_gluten_free sourdough)
1/2 large avocado, divided
2 pieces fried prosciutto
1/4 green apple, peeled and sliced thinly with mandolin or vegetable peeler
1/4 lemon, zested
1 green onion, sliced thin on a bias
red pepper flakes
Toast and top!