AVOCADO YOGURT WITH LIME MASH

MAKES ABOUT 2 CUPS

HERE IS A SLIGHTLY DIFFERENT way to look at avocados, amplifying their smoothness with yogurt and their nuttiness with toasted pumpkin seeds, and adding bright contrast with spicy red pepper flakes. It’s as luscious as a spoonful of caviar! This combination is a favorite at my local midtown Manhattan café, Little Collins. I make the toasts small enough that two bites is enough to delight and keep your attention.

1 baguette, sliced

Olive oil

1 clove garlic, halved

2 avocados, pitted and peeled

⅓ cup Greek-style yogurt

¼ cup fresh lime juice

Salt

Large handful toasted pumpkin seeds

Crushed red pepper flakes

2 tablespoons thinly sliced fresh chives

Pumpkin seed oil or olive oil

Sea salt

Toast both sides of the baguette slices and rub with olive oil and the garlic. Process the avocados, yogurt, and lime juice in a blender until just smooth (a little texture is good) and add salt. Heap a spoonful of the mixture onto each toast, and top with pumpkin seeds, red pepper flakes, chives, pumpkin seed oil or olive oil, and sea salt.

Cutting an Avocado

Ripe avocados can get messy, but here’s a trick to opening them that’s clean and fast: Squeeze gently to assure that the avocado has just a little give (that’s how you know it’s ripe). Cut around the circumference until you feel the pit with your knife. Using both hands, one on top and one on the bottom, twist and open the avocado. Holding the side with the pit up, and your chef’s knife in the other hand, tap gently on the pit with the blade, then twist and remove the pit. Use a large spoon to scoop out the meat. Done.