Yes, you read that correctly. On Saturday I hosted Blogging & Brunching and I created a build your own avocado toast bar for my guests. It was a big hit, and it was really easy to pull together. Blogging & Brunching is a monthly get together/co-working session that my blogging friends have, and it was my turn to host. With 15 people to feed, I needed to pull together a fun, but fuss-free menu. Then it hit me. There is nothing that bloggers love more than avocado toast, so I decided to make a bar with toppings so that everyone could build there own. In addition to the avocado toast, I made a Asparagus, Mushroom, Cheddar, Egg Casserole and a Fruit Salad. It was just the right amount of food, and it cost under $100 total, and the entire prep time for the entire brunch was just 2 hours.
An avocado toast bar would be perfect for a bridal shower or baby shower. It is more of a “chick food”, Charles was a bit confused by the concept – but then jumped on board once he saw bacon was involved.
Total Time: 1 hour
You will need:
2 loaves of sliced Bread
Salt and Pepper
2 lbs of Bacon (this was just enough)
Radishes (shaved with a vegetable peeler)
Red Pepper Flakes
Crumbled Goat Cheese
Roasted Red Pepper
Other topping ideas:
Sliced hard boiled eggs
First I baked off all the bacon. I baked it in 3 separate batches, at 400 degrees for 20 minutes. I lined a baking sheet with aluminum foil, then placed a baking rack on top. This kept the bacon out of the grease letting it get nice and crispy. I blotted the bacon with a paper towel after it came out of the oven. Then I arranged it into a lovely bacon bouquet.
While the bacon cooked, I covered by counter with butcher paper. I wrote out the steps to making avocado toast (toast bread, add avocado, add toppings), and then labeled all of the ingredients and toppings.
Then I roasted the peppers, sliced the tomatoes, and shaved the radishes. The other toppings were simply poured into bowls.
Slice the avocados, remove the pits, and scoop the avocado into a large bowl. Then add the juice from 1 lemon, salt, and pepper. Mash with a potato masher. You want the avocado to still be a bit chunky. I divided the avocado into two bowls, leaving one out for guests and another in the fridge. This way I could put out chilled avocado once the first bowl was gone.
I laid the all the ingredients and toppings out on the butcher paper, labeled them, and we were good to go. I loved seeing the combinations everyone came up with.