Avocado Toast with Duck Bacon and Pistachio


  • 8-oz duck bacon, cooked, chopped coarsely
  • One sourdough baguette, cut in 1/2″ slices
  • Fine-quality extra-virgin olive oil, for brushing bread, and serving
  • 3 large, ripe avocados, pitted, peeled, cubed
  • Fresh zest and juice of one orange
  • 1 tsp sea salt
  • 1/2 cup toasted pistachios, chopped very finely

Cooking Instructions

  • Preheat oven to 400F
  • To cook duck bacon, lay slices single-layer in cast-iron skillet, ideally, or on heavy baking sheet lined with parchment paper. 
  • Roast in pre-heated oven for about 10-15 minutes, until sizzling, and slightly curled at ends. 
  • Drain pieces on paper towels if desired OR, do what I did – drain fat into a little jar, and use it to cook with later! 
  • Chop in pieces as tiny as possible.
  • Brush baguette slices lightly with olive oil. On hot grill or under broiler, toast bread until just lightly browned.
  • Mash avocado chunks with zest, juice, and salt until creamy and smooth.
  • Assemble Avocado Toast by spreading mashed avocado on baguette slices, top with duck bacon dice, and place on serving platter. 
  • Sprinkle lightly with crushed pistachios, and finally drizzle very lightly with olive oil to serve.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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