A friend came over for a cup of tea last week, and very kindly gave me the most wonderful gift: a loaf of Bath Bakery’s Batch #5 Gluten Free Bread. It was a total revelation: that night I had three slices- and, as many of you may know, it’s generally very difficult to do this with a shop bought gluten free loaf. The bread was wonderfully soft- and toasted, it was sublime. I had yet another slice the following day, with the Avocado salsa I had made for the gram wraps: this was avo on toast taken to another level.
1 thick slice of Batch #5 white bread
Butter for the toast (I like rather a lot)
½ large Avo (Hass, if you can)
½ tsp smoked paprika
½ tsp cumin
Absolute tiniest amount of very finely chopped shallot or red onion: this is optional, but I do like a slight fresh onion flavour in a salsa
2 medium tomatoes, finely chopped
Pinch of Maldon salt
Grinding of black pepper
Few leaves basil and coriander, finely chopped
Squeeze of lemon juice
Sour cream and grated cheese to serve
Mix all of the salsa ingredients together. Toast the bread, butter it, pile the salsa on top of the toast, followed by the sour cream and cheese. Done.