It’s funny how what’s new in food is usually age old. Food comes full circle. Toasts are a sweet name for what we used to call bruschetta, with different toppings or dare I mention, a canapé. It’s also an open-faced sandwich. Either way, it’s my way of saying I love good bread (you should try Blackbird’s in Toronto’s Kensington market...), but when open-faced you get twice the goodies. And it’s a canvas of food beauty.
My grandmother used to eat radishes dipped in butter and salt. As a child, I thought that was strange. When living and working in France in my twenties, I noticed radishes with cold butter and salt was as common as bringing bread to the table. But it wasn’t until we planted our own radishes, watched them as the second vegetable to magically spring from the garden, that I grew to love and appreciate the simple yet powerfully peppery radish.
INGREDIENTS
1⁄2 small baguette, sliced thinly on a diagonal
1 Avocado, ripened but not over ripe
1⁄2 lemon
4-5 red radishes, washed, stems removed
2 tsp. good quality olive oil (my Napa Valley Olive Oil is still my favourite) your favourite sea salt, or even two (a Hawaiian, a Himalayan, a French...)
HOW TO
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Half avocado.
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In the skin, using a fork mash a tiny bit, squeeze lemon directly, mash once more, keeping in tact.
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Spread lemony avocado onto each toast.
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Thinly slice radishes. Top toasts with overlapping layers of radishes. Sprinkle generously with salt. Drizzle with olive oil.
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Eat immediately.
