We have a tough time calling this a recipe ... we think of it more as a collection of ingredients that come together to make something delicious. We'll often whip this up as an easy breakfast, snack or side. The crunchy salt is important as it adds a a nice texture contrast and balances out the sweet avocado.
|goat milk butter|
|or whichever butter you have on hand, optional|
|we prefer California olive oil nowadays (Trader Joe's sells this nice estate olive oil that we like to use on this)|
|Maldon sea salt|
|or any other crunchy salt you have|
|Toast the baguette halves. If using butter, spread it onto the baguette while it is still hot.|
|Peel and slice the avocado. You'll use about half an avocado per serving. Layer the slices onto the baguette, then smash and smear it onto the bread with a fork.|
|Sprinkle on the chia seeds. They'll nestle nicely into the grooves that the fork has left behind.|
|Finish with olive oil and Maldon sea salt. Enjoy immediately.|
Somtimes we replace the avocado with almond butter and the olive oil with honey.