Avocado Toast Bites

Avocados must be perfectly ripe - give at stem end. Add lime juice immediately to prevent browning. Leave avocado slightly chunky rather than pureed. Toast should be sturdy enough to hold topping without getting soggy. Everything seasoning adds the perfect savory crunch.

Avocado on toast has deep roots in multiple food cultures simultaneously. In South America, the combination of mashed avocado on bread is known as pan con palta and has been a morning staple in Chile and Peru since at least the late 19th century; the avocado tree is native to Mesoamerica and has been cultivated in the Americas for at least five thousand years, with evidence of cultivation in Mexico dating to 5,000 BCE. English-language documentation of bread with avocado appears as early as 1929 in Brisbane, Australia, according to Wikipedia's research. A 1937 New Yorker article describes eating an "avocado sandwich on whole wheat" in the United States. According to the Washington Post and Wikipedia, chef Bill Granger is credited with putting avocado toast on a modern café menu in 1993 at his bills restaurant in Sydney — the specific open-faced, dressed, styled preparation that launched the global trend. Granger has described the dish as something he added almost as an afterthought when writing his first cookbook. The Hass avocado variety — now dominant worldwide — arrived in Australia from California in the 1980s, making avocado affordable and year-round accessible just before the Australian café culture that would popularize the dish began to flourish. By the 2010s, social media made avocado toast the most photographed and debated dish of a generation.