California has some of the best avocados anywhere, and while they’re great on their own or with tomatoes or in salads, they’re also an awesome feature of a simple but substantial snack. Start with a slice of your favorite bread. For me, that might be the six-grain from Old Town Baking Company. They don’t add sugar to it, which is a plus. Toast it up to make it firm enough to stand up to some toppings.

Once it’s toasted, I cut it into quarters, though you could cut it in half if that’s easier. Drizzle it with olive oil. Take a radish, preferably something that’s got a little bit of bite to it, but pick whatever you like. (Mine was from Flora Bella, an awesome organic farmer that sells at both Hollywood and Santa Monica.) Slice it the long way. Place that sliver on the toast. Now it’s on to your avocado. This particular one was from Mud Creek Ranch (an organic seller of avocados and citrus, among other things, that is at Hollywood and Santa Monica). You can use anywhere from a quarter of an avocado per quarter of bread (though that’s a bit of a mouthful) or more of a slice. Depends how much avocado you like, but one avocado could easily divide among two or even more slices of toast.

From there, drizzle a little more olive oil, and then hit the avocado with some sea salt and pepper. You’re done, except for the part where you eat it. 🙂 It’s a great snack, and also a great and easy finger food for parties.

Ingredients List
Your favorite bread
Avocado
Radish
Olive oil
Salt and pepper