20 Min
DF
NF
V
Masala Grilled Avocado Toast
A few years ago, I discovered the Chinese condiment Chili crisp or fried chili in oil in jars at my favorite oriental market and instantly fell in love with the piquant bright hot flavors. While it’s not new in the Chinese market, it has recently garnered a cult liked following in the mainstream foodie market. At one point, I was putting it on everything from toast to plain rice or khichri. I tired of it eventually and now every once in a while, love adding to simple foods a grilled cheese, a universal crowd pleaser. The mango chutney on the other side adds a sweet tangy balance.
A few years ago, I discovered the Chinese condiment Chili crisp or fried chili in oil in jars at my favorite oriental market and instantly fell in love with the piquant bright hot flavors. While it’s not new in the Chinese market, it has recently garnered a cult liked following in the mainstream foodie market. At one point, I was putting it on everything from toast to plain rice or khichri. I tired of it eventually and now every once in a while, love adding to simple foods a grilled cheese, a universal crowd pleaser. The mango chutney on the other side adds a sweet tangy balance.
Cook Time
20 Minutes
Serves
2
Directions
Step 1
Spread chili crisp on two sides of the bread.
Step 2
Spread mango chutney on the other two sides of the bread.
Step 3
Divide the avocado up between the two toasts and place the bread on top.
Step 4
Heat a flat skillet and pour olive oil.
Step 5
Cook the avocado toast pressing gently for 2 to 3 minutes on both sides.
Step 6
Slice into half and enjoy!
Notes & Variations
- Add a handful of herbs to the sandwiches before cooking them.
- Cook in the oven, open faced layering the chili crisp, avocado, and mango chutney top.
- Cut each toast into four pieces each and serve as an appetizer or snack.
Ingredients
4 thick slices of bread
2 to 3 tablespoons olive oil
1 large avocado, sliced
1 tablespoon Laoganma Spicy Chili Crisp
1 tablespoon Mango Chutney
Step 1
Spread chili crisp on two sides of the bread.
Step 2
Spread mango chutney on the other two sides of the bread.
Step 3
Divide the avocado up between the two toasts and place the bread on top.
Step 4
Heat a flat skillet and pour olive oil.
Step 5
Cook the avocado toast pressing gently for 2 to 3 minutes on both sides.
Step 6
Slice into half and enjoy!
4 thick slices of bread
2 to 3 tablespoons olive oil
1 large avocado, sliced
1 tablespoon Laoganma Spicy Chili Crisp
1 tablespoon Mango Chutney
Notes & Variations
- Add a handful of herbs to the sandwiches before cooking them.
- Cook in the oven, open faced layering the chili crisp, avocado, and mango chutney top.
- Cut each toast into four pieces each and serve as an appetizer or snack.
Tags:
20 Min
DF
NF
V
Tags:
20 Min
DF
NF
V
For a lighter option, try these salads!
Less carbs, still the same delicious avocado.
EAT FRESH AVOCADO
