Open-Faced Avocado and Peach Toast

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 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!

Apply 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.

Apply 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.

This 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.

Tagged as: avocado, avocado sandwich, Elberta peach, Mas Masumoto, Masumoto Farm, peach sandiwch, Peach sandwich, summer lunch, toast, truffle salt