I confess to a dual addiction - avocados in season, and toast points just about any time.
California avocados come in season in the early spring and last until fall, in part because they don't ripen on the tree, but fully ripen once picked.
When purchasing avocados, choose one with a slight "give" to use right away, or hard if purchasing some to be eaten over several days.
While it is hard to beat butter on toast points, avocado mayonnaise (spread) fills you up in the way butter won't, satisfying completely. Although the avocado is high in the good kind of fat, it also is very nutritious.
2 to 3 slices of bread
1 ripe avocado
Salt and pepper to taste
Make the toast points (will last unrefrigerated but covered well for a week or more): Preheat oven to 375 degrees. Remove crust if desired from slices of bread. Cut into triangles and spread in one layer on a cookie sheet. Bake on one side until the desired brown, turn, and brown on second side, a total of about 15 minutes.
Meanwhile, peel avocado and remove from pit. Use a sturdy spoon or other implement and mash the avocado in a bowl or with a mortar and pestle until the soft avocado becomes a rough spread. Add salt and pepper to taste.
Spread softened avocado on toast point. Serve warm or cold.
Tub toast points with garlic clove, brush with olive oil or butter before or after baking.
Add salt, pepper,olive oil, garlic, onion, red peppers, tomatoes to the softened and crushed avocado.
Use the avocado as mayonnaise in a sandwich; add shrimp, crab meat, chicken, ham. Serve as open-faced toast or as toasted sandwich.
Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning "Mastering the Art of Southern Cooking." She lives in Charleston and may be reached through Nathaliedupree.com.