On my recent trip to New York (see here and here) I just about ate my way through the big apple, dining at some of the best restaurants I have ever been to. One of my favorite spots we brunched at was Café Gitane, a French-Moroccan restaurant in Nolita. As usual my girlfriends and I ordered and shared multiple dishes—it’s the best way to go!—and what we ended up requesting a second helping of? The Avocado Toast—avocado spread on thick whole wheat bread coated with lemon olive oil and topped with chili flakes—which still hasn’t escaped my mind weeks after. So I decided to re-create the simple recipe at home as best I could. I even used a blue plate that reminded me of the awning and chairs outside of Café Gitane. So far I’ve had it for breakfast, lunch and appetizers before dinner. So simple, yet so delicious.
[ Fresh lemons and avocados ]
[ I used kalamata olive bread instead of plain whole grain ]
[ Café Gitane ]
[ Café Gitane’s Avocado Toast ]