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Pico de Gallo - All ingredients must be finely minced
Assemble the toast:
Mix in bowl and let sit for 30 minutes room temp so all the flavors meld.
First assemble all the ingredients in approximate size container to assemble the toast.
Mix the butter and cumin together in a small bowl making sure the butter becomes room temp. That makes it easy to spread without breaking the bread.
Toast the bread making sure you have color on both sides. Rub each side of the bread with the clove of garlic. Spread the room temperature butter over the entire surface of the bread.
Cut the avocado open carefully and remove the pit. Using a spoon remove the skin from the avocado and chop it coarse. Spread and smash the avocado on the bread covering the entire surface. Make sure the avocado is chopped and piled with a little height. The look of the avocado should resemble a tuna tartare consistency on the bread.
Garnish with the pico di gallo, decorate with sunflower sprouts and drizzle with Monini Extra Virgin Olive oil.
James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.