Open-Faced Avocado and Peach Toast

by Dorothy Reinhold on August 21, 2012

Print This Post Print This Post 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 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:  ★★★★★ 

{ 16 comments… read them below or add one }

Cathy @ She Paused 4 Thought September 4, 2012 at 10:55 am

Now that I have made this several times, I can say… This is SO GOOD! Thanks for the simple and very tasty recipe!


Dorothy September 4, 2012 at 11:01 am

You are so welcome! All this one takes is a perfectly ripe peach and lovely avocado!


Marlys @Thisand That August 31, 2012 at 9:50 am

This looks delectable… I am definitely going to do this. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.


twitter_ysilver August 28, 2012 at 3:43 pm

Thank you for inspiring me! I have included this recipe in my August Roundup. Please stop by and let me know what you think of the post.


Dorothy August 28, 2012 at 4:57 pm

Love your roundup!


Brandie (@ Home Cooking Memories) August 22, 2012 at 11:10 am

I’ve never had peach with avocado, but it sounds so good! I shared this with my Facebook followers today for Eat a Peach Day.


Cathy @ She Paused 4 Thought August 21, 2012 at 6:39 pm

I don’t know how you do it, but you are always making something with what I have on hand. This will be lunch tomorrow. Peaches and avocados… two of my all time favorites, I can hardly wait.


Dorothy August 21, 2012 at 6:56 pm

Awesome that you have everything! It’s even better when it’s all right at hand.


diabeticFoodie August 21, 2012 at 2:33 pm

I’m currently going through a bushel of fresh peaches. I agree that the less you do to them, the better. I would never have thought to pair them with avocados, but I’m going to try it now. Thanks for the inspiration!


Dorothy August 21, 2012 at 5:47 pm

Diabetic Foodie,
Oh, it is a DELICIOUS combo of flavors! Perfect season right now.


Trish August 21, 2012 at 12:34 pm

YUM! I’ve been totally eating tomato salads like crazy since that’s what I have around these days. I LOVE peaches and avocado. I’ll have to try this out later today. 🙂


Dorothy August 21, 2012 at 1:34 pm

Absolutely, you MUST try it!


Geez Louise! August 21, 2012 at 6:44 am

Two of my favorite things… avocados and peaches ~ breakfast or lunch! I miss my peaches and nectarines, I can hardly wait until next year for more.


Dorothy August 21, 2012 at 6:56 am

I agree completely! What a luxury it was to have a whole box of peaches and nectarines, at the ready for every meal!


Lisa August 21, 2012 at 5:47 am

What an interesting combination! I just happen to have ripe peaches and avacados right now, plus basil in the garden. I just might have to try this! Thanks for posting it. The colours are gorgeous.


Dorothy August 21, 2012 at 6:26 am

The sweet peach and the creamy avocado really work well together.


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