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This recipe is brought to you in partnership with The California Olive Committee.
Turn your favorite taco toppings into a hearty, filling breakfast with this avocado toast!
California Ripe Olives are key here. They add a mildly salty flavor and a meaty texture that you need to contrast the creamy avocado.
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Don't skip the step of toasting your corn kernels on top of the stove. This helps deepen their sweet flavor and adds a hint of char. If you have leftover grilled corn, then that would be even better!
A salty, crumbly cheese like queso fresco (which is not quite as sharp as feta) adds a piquant pop. Pumpkin seeds top it all off with a little crunch.
More Avocado Toast Recipes
- 3 Ways to Make Avocado Toast with California Ripe Olives
- Avocado Toasts with Fried Egg, Olives, and Smoked Paprika
- Avocado Toasts with Olive Relish, Tomatoes, and Balsamic
Ingredients
- 1 tablespoon olive oil
- 1 cup fresh or frozen corn kernels
- 2 scallions, finely sliced (include some of the green part)
- 1/2 cup halved California Black Ripe Olives
- Salt and pepper, to taste
- 4 slices hearty whole grain, artisan-style bread, or another bread of your choice
- 2 avocados, halved, pit removed, and sliced
- 4 lime wedges
- Salt and pepper, to taste
- 4 tablespoons crumbled queso fresco
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons toasted pumpkin seeds
Method
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Cook the corn topping
In a small skillet over high heat, heat the oil. Add the corn and cook, stirring often, for 3 to 4 minutes, or until the corn starts to develop some brown spots.
Add the scallions and cook for 1 minute. Stir in the olives and salt and pepper to taste.
Corn topping can be made several days ahead and kept refrigerated. Serve cold or warm briefly in a skillet or the microwave before assembling the toasts.
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In a toaster, toast the bread until golden brown, or to the desired doneness
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Add the toppings
Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.
Squeeze a lime wedge over each avocado toast. Top with the corn and olive mixture, followed by the crumbled queso fresco. Sprinkle with cilantro and pumpkin seeds.
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Serve the toasts immediately