Avocado Toast with Chile Flakes
A Bitten Word Recipe (inspired by Cork Wine Bar)
Makes 2 servings
2 pieces whole-wheat or multigrain bread
1 ripe avocado
2 tablespoons olive oil
chile pepper flakes (crushed red pepper)
2 tablespoons chopped pistachios (optional)
Toast the bread. Separate the avocado by slicing lengthwise all the way around; twist to separate, and then remove and discard the pit.
When toast is ready, spread half the avocado on one slice by scooping the fruit out of the peel with a spoon. Repeat with the second slice of bread. Drizzle with olive oil, and sprinkle with salt and chile pepper flakes to taste. Top with pistachios, if desired.