Avocado toast is the ultimate superfood delivery system – and it's trending big-time.

Bread for Success

Written by Marilyn Hawkes Category: Three Bites Issue: October 2016
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The Herb Box
Three Valley locations
Despite its uncertain origins – some food experts claim the trend started in Australia, while others credit New York City’s Café Gitane – avocado toast is soaring in popularity and popping up on breakfast and lunch menus across the Valley. The Herb Box’s Avocado Love ($12, pictured) was such a success upon its arrival three years ago that owner Susan Wilcox trademarked the name. She starts with three slim pieces of toasted whole grain bread from Venezia Bakery spread with creamy avocado laced with tart lime juice. Next comes a tower of peppery arugula and thinly sliced fennel tossed with lemon-honey vinaigrette, crowned with chunks of buttery avocado and a trickle of sweet-hot Serrano glaze. More like a knife-and-fork salad than toast, the dish is billed as a shared plate, but you might want to keep all the love for yourself.
Kale & Clover Mindful Kitchen
20511 N. Hayden Rd., Scottsdale
480-568-8707
Kale & Clover Mindful Kitchen likes to keep things simple, “because to me, simple is honest,” executive chef Nick Kennedy says. The avocado toast ($5) is no exception. Kennedy grills a bolillo loaf from Wildflower Bread – a hybrid of French and Italian baking traditions with a doughy center and crispy crust – and smashes a whole avocado seasoned with kosher salt into the loaf. Kennedy’s secret weapon for stellar avocado toast: a smattering of cherry tomatoes house-marinated in red wine vinegar and extra virgin olive oil, then topped with shaved sweet red onion. If you’re hankering for some protein, you can add roasted or grilled chicken, seared salmon, marinated tofu or beef.
Tea & Toast at DeSoto Central Market
915 N. Central Ave., Phoenix
602-633-2465
At Tea & Toast, owner Allison DeVane makes each plate of avocado toast ($4) to order. She starts with the sturdiest of foundations: griddled nine-grain from Central Phoenix artisan bakers Noble Bread. DeVane spreads the toast with a generous serving of smashed ripe avocado, then coronates the dish with a sliced hard-boiled egg drizzled with olive oil and a sprinkling of pepper and coarse sea salt. Some folks prefer an over easy or sunny side up egg and others like to add bacon, DeVane says. Tea & Toast’s rendition of avocado toast allows you to savor each distinctive flavor and texture, from the earthy and crusty nine-grain bread to the rich and oily avocado. “We glamorize toast,” she says with a wink.
 


 

 

 

 

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