Recipe Review

Restaurant Re-Creation: Avocado Toast from Cafe Gitane

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Aug 29, 2008
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(Image credit: Apartment Therapy)

We’re not exactly going to win a medal for figuring this one out, but still. We’ve eaten this simple, creamy, peppery dish several times at Cafe Gitane in New York City (for breakfast as well as an appetizer at dinner) and finally made it at home…

We don’t know the restaurant’s exact preparation, but the bread is always a thick, nutty whole grain and there’s a kicker — a big sprinkling of red pepper flakes over the top of the mashed-up avocado.

For our version, we drizzled some olive oil on a piece of wheatberry bread and toasted it. We mixed the avocado with some lemon juice, salt, and pepper, then spread it on top of the toast and added red pepper flakes. A very filling, colorful breakfast on this grey New York morning.

(Image credit: Apartment Therapy)

Related: What Restaurant Meals Have You Re-Created at Home?

(Images: Elizabeth Passarella)

Filed in:
Breakfast
Recipe Review
sandwich
Vegetables
Ingredient
Main Dish