Dreamy, long summer nights bring a hypnotic quality to the hours and brings us closer to the land. Nowhere is this more evident than in the summer bounty of our gardens brimming with tomatoes, herbs, squash and watermelon. Other than a classic tomato sandwich, there’s nothing I crave more in late June and July than fresh avocado toast.
This treasure is somewhat inspired by Epcot’s 2022 Flower & Garden Festival, but with the addition of balsamic vinegar, bringing out the sweet ripeness of the summer tomatoes. It’s insanely healthy and works its royal magic for any meal or snack of the day.
It’s hard to remember 20 years ago when avocado toast wasn’t even a thing, let alone an indulgent item on restaurant menus across the US. While it has passed its trendy heyday of a few years ago, I’m not sure it will ever go the way of 70s vault items like porcupine meatballs, Watergate salad, or Mr. Toad’s Wild Ride at WDW.
Wilderness Avocado Toast? Yes, Please.
This is actually one I like to make at Fort Wilderness. I try to only go to the parks one day per trip, and for me that’s usually Epcot. I pack the prepped ingredients separately in ziplocs (get all the air of the smashed avocado), include four paper plates, and put it together for a peppy, inexpensive lunch at the tables at The Land.
That first bite in that environment tastes like how I imagine everything in the hydroponic part of Living With the Land would taste. It almost makes me cry, and is about the closest thing I can imagine to actually getting off the boat and helping myself to those upside down tomatoes.
Back to reality.
For a morning camping breakfast, you can easily add a fried egg and bacon prepared in a black iron skillet or Blackstone. It ends up being under $2 per meal. And every bit as bougie as Disney versions. Compare to Ragland Road’s loaded “Hipsters Lament” ($22), or the basic but fabulous morning Avocado Toast at Grand Floridian Cafe ($13).
Midsummer Garden Avocado Toast
Ingredients
- 2 ripe Haas avocados
- 4 slices whole grain or sourdough bread
- fresh lemon juice
- sea salt to taste
- 6-8 fresh cherry tomatoes can use more or use chopped heirloom tomatoes
- 1-2 small radishes, sliced very thinly
- black sesame seeds can substitute white sesame seeds
- high-quality balsamic vinegar
- microgreens (or cilantro, watercress) for garnish
- 1/2 cup pickled red onions
Pickled Red Onions
- 1 medium red onion
- 1 cup white, apple cider or rice vinegar
- 3 tbsp sugar
- 2 tbsp sea salt
- 1 cup water
Instructions
- Prepare the pickled onions. Slice onions very, very thinly. Bring vinegar, water, salt, and sugar to boil. Place onions in mixture and stir and let come to room temperature. Refrigerate for at least 30 minutes (an hour is even better).
- Mash the avocado in a bowl and add a little lemon juice and salt.
- Toast the bread. If you're camping and your grill is hot, throw it on the grill for a minute or so on each side.
- Spread the avocado mixture on the toasted bread and layer on a plate. Sprinkle with sesame seeds.
- Top with tomatoes, sliced radishes and pickled onions.
- Garnish with watercress, cilantro or basil leaves.
- Drizzle with balsamic vinegar.
- Note that you will have some leftover pickled onions. Refrigerate and save for up to a week to use as a burger or other sandwich topping.
