Avocado Toast with Peanut Salsa Macha

Creamy avocado meets a bold peanut salsa macha for a simple meal that's a little different from your everyday toast. The salsa comes together with chopped Hubs Unsalted Virginia Peanuts, toasted red pepper, and a little smoky heat from chipotle, then gets spooned generously over avocado and warm, cheesy toast. 

Salsa Macha

Makes about 6 tablespoons (enough for a few servings, with extra to keep on hand)

• ¼ cup Hubs Unsalted Virginia Peanuts, roughly chopped

• ¼ cup olive oil

• 1½ teaspoons chopped garlic

• 1½ teaspoons chipotle peppers in adobo, minced

• 1½ teaspoons crushed red pepper flakes

• ¼ teaspoon light brown sugar, if desired

Savory Avocado Toast

Makes 1 serving

• 1 slice whole wheat sandwich bread

• ½ teaspoon garlic oil

• 1 teaspoon parmesan cheese, fancy shredded

• ½ ripe avocado

• Squeeze of fresh lime juice

• Pinch of salt

• 2 tablespoons Salsa Macha, for topping

Directions:

Salsa Macha

Combine the chopped peanuts, olive oil, garlic, chipotle, and red pepper flakes in a bowl. Stir in the brown sugar if you'd like a little balance against the heat. Let it sit for a few minutes so the flavors come together before serving.

Avocado Toast

1. Brush the bread with garlic oil and sprinkle with parmesan.
2. Bake at 375°F for about 5 minutes, until lightly toasted.
3. Halve the avocado and remove the pit. Dice the flesh while it's still in the skin, then scoop it into a bowl.
4. Add a squeeze of lime juice and a pinch of salt, then mash with the back of a fork to your preferred texture.
5. Spread the mashed avocado over the toast.
6. Top generously with Salsa Macha and serve right away.

It's the kind of recipe that turns a plain slice of toast into something worth slowing down for, and a good reminder that the right peanut can carry a dish just as easily as it carries a snack tin.