AVOCADO TOAST

Yields 4 servings

Avocado toast has taken the world by storm. There are so many variations of this simple but mouth-watering staple. The go-to recipe for most calls for a combination of lemon, olive oil, and chili flakes, though in the spirit of reinterpretation Julia added her favorite tomato jam recipe and a quick pickled carrot to the mix to add zing to the creaminess of ripe avocados. Tomato jam makes a great accompaniment to baked fish or spread on a sandwich. The pickled carrots are a welcome addition to coleslaw or Maya’s Grain Bowl.

TOMATO JAM

1 small shallot

1 garlic clove

1 tablespoon olive oil

1 pint (approximately 2 cups) cherry tomatoes, cut in half lengthwise

¼ teaspoon chili flakes

½ teaspoon kosher salt

⅛ teaspoon ground allspice

2 tablespoons brown sugar

2 tablespoons sherry vinegar

1 teaspoon lemon zest

For the tomato jam: Peel and mince the shallot and garlic and set aside. In a small saucepan, heat the olive oil over high heat and add the cherry tomatoes. Cook for 2 to 3 minutes, or just until the tomatoes start to sizzle. Add the shallot, garlic, chili flakes, salt, and allspice, stirring to combine. Add the brown sugar and sherry vinegar and stir. Turn the heat down to medium and allow the liquid to cook into the tomatoes, stirring the tomatoes every few minutes. Once there is no liquid left, about 10 minutes, turn off the heat and add the zest to the tomato jam, stirring to combine. Transfer the jam to a container and let cool at room temperature.

CARROT SLAW

2 cups shredded carrots

2 thyme sprigs

¼ cup apple cider vinegar

1 teaspoon kosher salt

1 tablespoon brown sugar

2 ripe avocados

Juice of ½ lemon

Kosher salt

Four 1-inch-thick slices multigrain bread

1 tablespoon za’atar

For the carrot slaw: Put the carrots into a medium bowl with the thyme sprigs. Heat ¼ cup water, the vinegar, salt, and sugar together in a small saucepan over medium-low heat. Stir the pickling liquid until all the sugar and salt has dissolved. Pour over the carrots and let cool, mixing every few minutes. Once the liquid has cooled, drain the carrots and discard the liquid.

Cut the avocados in half, discard the seeds, and scoop the flesh into a small bowl. Add the lemon juice and season with salt. Mash the avocado with a fork and stir until the mixture is somewhat smooth. It’s okay to leave a few chunks of avocado.

Toast the bread and spread each slice liberally with the mashed avocado. Add a sprinkling of za’atar to each, then top the toasts with carrot slaw and a dollop of tomato jam.