Avocado Toast with Radish and Pickled Red Onion
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
Pickled Red Onion
• 1 cup Fustini's Moscato vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 6 black peppercorns
• 1 red onion - slice
• 1 tablespoon mustard seeds
• 1/4 cup Fustini's Invecchiato Vinegar
• 1 tablespoon sugar
• Pinch salt Directions
Step 1.
Preheat the oven to 350 degrees. Place bread slices on a sheet tray and drizzle liberally with Fustini’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.
Step 2. Pickled Red Onion
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.
Step 3. Pickled Mustard Seeds
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.