Skip to main content

One of the "in a pinch" recipes I always return to is toasted rye rubbed with garlic and topped with mashed avocado. Add a generous sprinkle of crunchy salt and life slows down for a blissful minute. Salt balances and enhances the combined flavours.

Transform delicious into decadent by substituting truffle salt – a combination of sea salt and aromatic black or white truffles from Italy. A small jar doesn't come cheap, but from my experience you can use this every day and barely make a dent; it's wonderfully potent. This earthy upgrade creates perfect hors d'oeuvre or a tasty match for scrambled eggs.


3 to 4 pieces of toasted rye bread (or your favourite dark, grainy bread)

1 clove garlic

1  ripe avocado

Generous squeeze of lemon.

Halved cherry tomatoes

Truffle salt


For roughly a dozen one-bite appetizers, slice up 3 to 4 pieces of toasted rye bread (or your favourite dark, grainy bread), peel a clove of garlic to rub on top and mash one ripe avocado with a generous squeeze of lemon. Top with halved cherry tomatoes and sprinkle with truffle salt.

Report an error
About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨