{"id":352,"date":"2019-09-13T08:55:28","date_gmt":"2019-09-13T08:55:28","guid":{"rendered":"http:\/\/recenteres.com\/?p=352"},"modified":"2025-06-02T15:36:24","modified_gmt":"2025-06-02T15:36:24","slug":"cafe-style-smashed-avo-2","status":"publish","type":"post","link":"http:\/\/recenteres.com\/index.php\/2019\/09\/13\/cafe-style-smashed-avo-2\/","title":{"rendered":"Cafe Style Smashed Avo"},"content":{"rendered":"

With a few simple tips and tricks<\/strong> I’ll show you how to turn a boring Smashed Avocado on Toast into something beyond delicious. A Cafe Style Smashed Avo<\/strong> in the comfort of your own home<\/strong>!<\/span><\/span><\/p>\n

If living in Melbourne taught me one thing, it’s that eating overpriced smashed avocado on toast was a weekly occurrence for everybody. No matter your location or bank balance, you will find the most over the top smashed avo and pay a ridiculous amount of money for it. It’s just the way of life whether you like it or not, a disease that takes over you the second you land in the city.\u00a0 I’m here today to show you that you don’t have to part with $20 for a delicious smashed avocado on toast.<\/p>\n

\"smashed<\/p>\n

Smashed Avocado<\/strong><\/span><\/h2>\n

We’ll get to the smashed avocado toppings in just a sec, but firstly let’s talk about the smashed avocado itself.<\/p>\n

Tips for the perfect smashed avocado<\/h3>\n
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  1. Perfectly ripe avocado:<\/strong> Nothing worse than an underripe avo. You want it soft, but not bruised. The skin should be dark and soft (but not mushy) to touch. Here’s a great article on how to pick and buy fresh avocados.<\/a><\/li>\n
  2. Be gentle with the avocado: <\/b>The key is to lightly smash, not completely mash. Leaving chunks in the bottom layer holds the whole dish together once you start stacking. I much prefer the rustic kinda style of smashed avo rather than a pur\u00e9e smeared on the bottom. Each to their own!<\/li>\n
  3. Season well: <\/b>Be sure to bring out the best in the avo with salt, pepper, a drizzle of extra virgin olive oil and a squeeze of lemon juice BEFORE you start stacking. Keep the avo the star of the show by enhancing its natural goodness.<\/li>\n<\/ol>\n

    Process shots: dice avocado (photo 1), season then lightly smash (photo 2).<\/em><\/span><\/p>\n

    \"2<\/p>\n

    Best Bread for Avocado Toast<\/strong><\/span><\/h2>\n

    Without any hesitation I always reach for a good quality freshly baked Sourdough<\/strong>. It’s got a nice firm, almost chewy texture which makes the perfect base for the soft texture of the avocado. Also, you’re gonna be stacking it sky high so you need a firm base \"\ud83e\udd23\"<\/p>\n

    Toasted Sourdough<\/h3>\n

    I like to toast the bread for two reasons: first is it helps create that nice crispy and firm base<\/strong>. Secondly is it helps prevent the avocado toast from getting soggy<\/strong>. I like to toast the bread in a scorching hot pan to create a little bit of char (extra flavour) but you could just as easily broil under the grill.<\/p>\n

    Process shots: slice bread (photo 1), brush with oil (photo 2), place in scorching hot pan (photo 3), fry both sides (photo 4).<\/em><\/span><\/p>\n

    \"4<\/p>\n

    Avocado Toast Toppings<\/strong><\/span><\/h2>\n

    Right, here’s where things get a little crazy \"\ud83d\ude02\" In true cafe style, slightly (very) over the top, yet classy enough to want to face plant. The great thing about this dish is you take it as far as you like, there are no rules with the smashed avo and that’s the beauty of it.<\/p>\n

    The perfect concoction contains a variety of textures and a gorgeous balance of sweet, salty and sour. You can truly follow your heart with what to top smashed avocado with, but just for a guide, here’s what goes down in my household:<\/p>\n

    Ingredients for the best Smashed Avocado<\/h3>\n