Avocado Toast recipe

Using one of California’s signature and favorite foods, Chef Nick Schultz of Hello Betty Fish House puts his own spin on this classic toast. The restaurant tops its Avocado Toast with cotija cheese, pickled red onion and cilantro. This appetizer is something fun, simple and different for the at-home chef to prepare.

Avocado Toast
Serves 3-4

2 avocados
2 t. kosher salt (divided use)
2 t. black pepper (divided use)
1 t. ancho chili powder
3 T. olive oil  (divided use)
1/2 red onion (diced)
1/2 poblano chile (diced)
1/2 red pepper (diced)
1/4 c. sherry vinegar
Fresh baguette 

Preheat oven to 350 degrees.

Cut avocados in half and remove the pit. Sprinkle 1 teaspoon salt, 1 teaspoon pepper, chili powder and 1 tablespoon olive oil on the avocados. 

Place avocados on a grill flesh side down (an oven broiler also works). Cook until the avocados have a nice char to them (about 3 minutes). Set aside to cool. 

Toss onion, chile and bell pepper with 1 teaspoon salt and 1 teaspoon pepper. Place on a baking sheet and roast in the oven for 10 minutes. Set aside to cool.

Cut avocados into small chunks, mix with roasted vegetables and stir in vinegar. Season with salt and pepper to taste. 

Slice baguette into pieces. Brush with 2 tablespoons olive oil and season with salt and pepper to taste. Grill slices 1 minute on each side. 

Scoop avocado mix onto bread and serve.

Nick Schultz, Executive Chef
Hello Betty Fish House
211 Mission Ave.
Oceanside, CA
760-722-1014
hellobettyoceanside.com