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Toasted rye and avocado Add to ...

One of the “in a pinch” recipes I always return to is toasted rye rubbed with garlic and topped with mashed avocado. Add a generous sprinkle of crunchy salt and life slows down for a blissful minute. Salt balances and enhances the combined flavours.

Transform delicious into decadent by substituting truffle salt – a combination of sea salt and aromatic black or white truffles from Italy. A small jar doesn’t come cheap, but from my experience you can use this every day and barely make a dent; it’s wonderfully potent. This earthy upgrade creates perfect hors d’oeuvre or a tasty match for scrambled eggs.

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3 to 4 pieces of toasted rye bread (or your favourite dark, grainy bread)

1 clove garlic

1  ripe avocado

Generous squeeze of lemon.

Halved cherry tomatoes

Truffle salt


For roughly a dozen one-bite appetizers, slice up 3 to 4 pieces of toasted rye bread (or your favourite dark, grainy bread), peel a clove of garlic to rub on top and mash one ripe avocado with a generous squeeze of lemon. Top with halved cherry tomatoes and sprinkle with truffle salt.

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