Open-Faced Avocado and Peach Toast

by Dorothy Reinhold on August 21, 2012

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When life hands you a perfectly ripe, dripping-down-the-chin summer peach, you need do very little to it to make a whole meal.

Confronted with perfection, what do you do?

Toast on a plateToast some bread. I would have used a nice sourdough, or a nubby-nutty-grainy piece, but this is what I had so this is what I used. Motto: Use what you have!

Avocado slices on toastApply thin slices of a perfectly ripe California avocado. Sprinkle on a little truffle salt, if you have it, or don’t, if you don’t.

Peach and avocado slices on toastApply thin slices of a perfectly ripe Masumoto Farm Elberta Peach. It’s an old variety favored by poet-farmer Mas Masumoto for its superior flavor, but along the way has been abandoned by other growers who seek more durable and uniformly colored fruit.

If you can’t get one of those, find the best peach you can and use that one.

Sprinkle with some torn basil if you like. Or not. It’s your sandwich, so suit your whim.

Mas Masumoto cutting open an Elberta peachThis particular peach is a celebration of organic farming, lovingly coaxed from carefully tended trees in the fertile fields at the legendary Masumoto Family Farm outside of Fresno.

I was lucky enough to go there on a peach-picking excursion sponsored by Melissa’s Produce, along with four other food writers, so I picked this one myself! That’s pretty special, in and of itself.

Masumoto Farms’ peach and nectarine season is from May-late August, so look for the Melissa’s Produce label at your market, for these peaches. Or you can go online or call Melissa’s to find a store nearest you.

They’re totally worth the effort to find.

Close up on the peach and avocado slices on toast

Recipe: Open-Faced Avocado and Peach on Toast

Summary: A perfectly ripe peach from Masumoto Farms needs only a few companions to make a meal – toast, avocado and truffle salt.


  • 1 piece of thick bread, toasted
  • ½ a ripe avocado, pitted, skinned and sliced thinly
  • Pinch truffle salt
  • 1/2-1 ripe peach, pitted, skinned and sliced thinly
  • Torn basil leaves (optional)


  1. Lay bread on a plate. Top with fanned-out avocado slices, a pinch of truffle salt, and fanned out peach slices.
  2. Scatter with some torn basil leaves if you like, and accompany with cherry tomatoes and fresh cantaloupe, if you have it handy.
  3. A meal doesn’t get any better than that!
  4. Serves 1.


Feel free to substitute ripe mango slices instead of the peach.

Preparation time: 5 minutes
Diet type: Vegetarian, Vegan
Number of servings (yield): 1
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 

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