Avocado Toast with Radish and Pickled Red Onion
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Avocado Toast with Radish and Pickled Red Onion
Category
Appetizers
Ingredients
- loaf pumpernickel- sliced on a bias to 1-inch thickness
- Fustini’s Robust SELECT olive oil
- Fustini's Pyramid Salt
- freshly ground black pepper
- 2-3 ripe avocados, peeled and sliced
- several radishes, small julienne
- goat cheese, room temperature
- 1 cup Fustini's Vinoso wine vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 6 black peppercorns
- 1 red onion - slice
- 1 tablespoon mustard seeds
- 1/4 cup Fustini's Champagne vinegar
- 1 tablespoon sugar
- Pinch salt
Ingredients
Pickled Red Onion
Pickled Mustard Seed
Directions
- Preheat the oven to 350 degrees. Place bread slices on a sheet tray and drizzle liberally with Fustini&rsquo,s Robust olive oil. Season with Pyramid Flake Salt and black pepper. Bake in a hot oven until brown and hot - 2-3 minutes. Remove from the oven and let cool. Spread a thin layer of goat cheese on each toast and top with a few slices of avocado. Garnish with pickled red onions, pickled mustard seeds and radishes. Drizzle with Fustini's Robust olive oil.
- Place vinegar, sugar, salt and pepper corns into a small pot and place over moderate heat. Place onions in a heatproof bowl. Once vinegar is boiling, pour over onions and stir to coat. Let onions sit 30 minutes then refrigerate until ready to use.
- Place mustard seeds in a heatproof bowl. Bring vinegar sugar and salt to simmer over low heat. Once simmering, pour over seeds and stir. Let cool to room temperature then refrigerate until ready to use.