Inspired by one of my favorite restaurants, Park Tavern, I decided to try and recreate their avocado toast at home. Here is my rendition of their popular dish:
Bread: Pumpernickel or a whole grain roll.
Avocado: The most perfectly ripe you can find. Halve it, peel the skin off, and slice it while it's face down.
Seasoning/Topping: Use a pastry brush to apply the following mixture:
Juice of half a lemon
3 or 4 tablespoons of olive oil
1 crushed or minced garlic clove
1 tablespoon of hot chili oil (I love Mr. Wongs, made here in California),
Top with sea salt, black pepper, red pepper flakes, and a few sprigs of dill.