Living in Nolita- rocks. Living on the same block as Cafe Gitane- even better. Ever since I moved in, I have been meaning to recreate their amazing avocado toast. They use this whole-grain bread that has a cake-like consistency, top it with lemony avocado and some crushed red pepper flakes. Easy enough. Finally, this week I decided to give it a go. I bought a demi-loaf of freshly baked whole grain bread from Trader Joe’s, only to later find out that Gitane buys their bread at Amy’s and Balthazaar. Next time I’ll know.
In an effort to change things up a bit, I topped my avocado toast with some chicken shawarma that I had leftover in the fridge. Great combination evoking a slight Mexican food feel with a Mediterranean twist. My other dinner guest, low on weight watchers points, skipped the chicken and instead topped her avocado toast with truffle salt. Yum.
2 slices whole-grain bread
1/2 lemon, juiced
crushed red pepper flakes
Salt & Pepper to taste
1 cup chicken shawarma
Heat the shawarma in the oven, uncovered on 375 degrees.
Open the avocado, remove the pit and scoop out the flesh. In a bowl mix the avocado with fresh squeezed lemon juice.
Toast the slices of whole-grain bread.
When the bread is done toasting, spread the lemony avocado on the 2 slices of bread, using 1/2 avocado for each slice. Then top with some salt, pepper, and 2 pinches of red pepper flakes per slice of bread. Top with 1/2 cup shawarma per slice. Serves 2. Enjoy!