Avocado Toast with Charred Tomatoes

Five things that are very cool:

1. a cucumber

2. Fonzie ("Come on Yolanda, what's Fonzie like?...he's cool...correctamundo")

3. the other side of your pillow

4. Steve McQueen

5. the avocado toast I'm about to show you how to make

In the month of August, no one in the Tropical South likes to turn on their oven.  It's 110 degrees every day, and the torrential rains of summer give way to oppressively humid, sticky afternoons.  The cooler, the better.

With some quick work on the grill, this avocado toast makes a satisfying brunch or light dinner and keeps your kitchen cool.  Add an icy glass of bubbly prosecco and you're even cooler.  Maybe even as cool as Fonzie (AND Jules), but sorry--no amount of avocado toast in the entire world is ever gonna make you as cool as Steve McQueen. Ever.

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(WHAT YOU WILL NEED)

serves 2

2 slices multi-grain bread, toasted

2 Haas avocados

2 plum tomatoes, halved lengthwise

olive oil

1 lemon

salt/cracked pepper/garlic powder

red pepper flakes

arugula

First, pour some prosecco for yourself.  It is essential that you begin the recipe cool and relaxed :)

Halve the avocados and scoop into bowl.  Sprinkle with salt and pepper and squeeze the juice of 1/2 lemon over.  Smash slightly, but leave a little chunky for texture.  Cover with saran wrap and place in refrigerator until ready to use.

Cut tomatoes in half lengthwise.  Drizzle with olive oil and sprinkle tops with garlic powder.  Place on grill and cook until they start to soften and the skin gets a nice char.

Toast bread.  Spread smashed avocado on the toast, squeeze a little fresh lemon juice on it, top with some charred tomatoes, salt and cracked pepper, sprinkle with red pepper flakes, drizzle lightly with olive oil, a little arugula to finish