Technically, the name of the dish IS the recipe, but there are a few tricks that will put the best thing to happen to avocado since guacamole over the top.
  1. Choose a sturdy bread that will get crunchy when you toast it.
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    My preference is a dense, whole grain sourdough, or Food for Life multi-seed gluten-free English muffins.
  2. Toast it until it's really brown and crunchy.
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    If you don't have a countertop toaster, stick the bread under your oven's broiler for a few minutes. Side note: the broiler is the clitoris of the kitchen--a shocking number of people don't actually know where it is, but once you successfully locate it, things start getting a lot more fun.
  3. While the bread toasts, prepare the topping.
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    Mash 1/4 large or 1/2 medium ripe Haas avocado (here's how to tell if it's ripe//bit.ly/1KO4uAi) in a bowl with the back of a fork. Stir in one small clove of minced garlic, a little squeeze of lemon juice, 1 teaspoon of good extra-virgin olive oil, and then salt and pepper to taste. Hint: the mixture is properly salted when it tastes as if one more grain of salt would make it too salty. You want to bring it to the point of almost too salty, and then stop.
  4. Use a rubber scraper spatula to spread the avocado mixture over the toasted bread.
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    Using a rubber scraper spatula ensures that every last bit of avocado makes it onto your toast.
  5. Top with a little more pepper, if you like, and devour immediately.
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