Avocado Toast a la Colucci

It's been a month of Sundays since I did a food blog, so I figure it's time to add another of my mediocre kitchen inventions to the healthy yet somehow unhealthy list of recipes I've amassed so far.

For years, I would not eat avocado. The color was off-putting, the texture was gross, and nothing anyone said could convince me otherwise. Until one summer weekend at my friend's family beach house on Topsail Island, when he made guacamole from scratch. Now, I'm not sure what someone said to finally convince me to try it, but I've been addicted ever since, and I make a mean guac.

For this meal, though, I didn't want to go full guacamole, so on a random Saturday morning I looked at what I had in the fridge, and here is what I came up with:

I've started eating sourdough bread, not only because it's oh-so-tasty, but it has a lower glycemic index and is less likely to cause my blood sugar to spike. Smart, right?! Think again. Instead of toasting the bread like a normal human being, I sauteed a slice in a pan with olive oil until it was nice and toasty, thereby ruining any health benefits I may have gotten. While I did that, I halved an avocado, delighted when I realized I caught it in that twenty second window where an avocado is edible. I mashed it lightly, then chopped up a couple of what is now my new favorite tomato. Campari. Sweet, and stays fresh long enough for this loser of a single 59 year old to eat it all without it going bad. Sooooo good!

I'm not a photographer

Let the bread cool a smidge (that's a technical term) so the avocado doesn't turn into, well, whatever that consistency is when avocado gets too hot. Cover with the chopped tomato, then add coarse salt and fresh cracked black pepper.

How to put your grandchildren's dishes to good use when they're not visiting

Pretty simple, right? Even boring to many of you, but cut me some slack, my life is simple. This is where I decided to get creative. I had a fresh log of plain goat cheese on hand. Now, I have several favorite cheeses: Gorgonzola, the WASP relative of Bleu cheese; Halloumi, a cheese that you can actually saute in a pan with some olive oil and butter and it will rock your effing world; and goat cheese, the literal GOAT of all cheeses. Honestly, you could put goat cheese on a Brussels sprout and I might actually consider maybe eating it at some point in my life. But I digress.

I put the softened goat cheese over the tomatoes, then drizzled with olive oil. You can also add some tri-color sesame seeds for a little bit of protein. Now, if I had thought of it ahead of time, I would have poached an egg and put it on top, but I'll save that for another meal.

I would not have previously thought to put avocado and goat cheese together on a piece of toast, so I had no idea how it was going to end up tasting Holy moly. Who would have thought putting these random ingredients together would taste so good AND give me the false sense of confidence that I am actually eating something healthy. I mean, honestly, it's win-win.

I made it again for dinner tonight, and it still hits the spot. I feel surprisingly full and satisfied for someone who's going to be going to bed alone.

So give it a whirl next time you are between paydays and need to use up a random group of items from your fridge. Let me know what you think!