Avocado + Kimchi Toast

Last week I received Julia Turshen's new book Small Victories and instantly fell in love. Now I am a bit of a cookbook collector, but I haven't been this excited about a book since Gjelina came out last year. Over the weekend I filled up my coffee cup, found a spot on the couch and read every page. Pen and paper in hand making a list of everything I wanted to make. Sunday while football was on, I made Julia's Kinda, Sorta Patatas Bravas. And without a doubt they are the best potato recipe I have ever tried. 

Next on my list, this avocado toast. Which yes, avocado toast is a bit of a thing, and often times I find the hype a bit much. Do I still make it at home all of the time, absolutely. This time, topped with Kimchi, a kimchi juice mayonnaise sauce (mind officially blown), sesame seeds, and cilantro. So yes, avocado toast is a thing, and this avocado toast is the best of those things. 

Join Julia as she helps raise awareness for childhood hunger this holiday season. If you would like to help please head to the No Kid Hungry campaign and donate on Julia's dedicated Friendsgiving page. 

Avocado + Kimchi Toast
serves 4

2 tablespoons juice from kimchi jar, plus 1 cup drained cabbage kimchi, roughly chopped
2 tablespoons mayonnaise
kosher salt
1 ripe avocado, halved, pitted, peeled and sliced
4 large slices country bread, toasted
1 teaspoon toasted sesame seeds
1/4 cup cilantro, roughly chopped

Whisk together kimchi juice and mayonnaise in a small bowl. Taste and season with salt. 

Line up the toasted bread, and place 1/4 of the avocado slices on top of each toast. Mash the avocado with a fork and sprinkle each one with a pinch of salt. 

Spoon the kimchi onto the toast and drizzle with kimchi mayonnaise sauce. Sprinkle the sesame seeds and cilantro evenly over the toasts. Serve immediately and enjoy.