4 thick slices of country bread
2 avocados, halved and pitted
2 garlic cloves, sliced in half
1/2 cup salsa macha
Toast the bread for 3 to 4 minutes until the edges brown.
Using the cut side of the garlic, rub it across each face of the toasts, pressing down to smash it a little.
Squish the avocado out of each half-shell onto each piece of toast.
Generously top the avocado with a couple of spoonfuls of salsa macha.
Finish each toast with a few large flakes of sea salt.
Jenn de la Vega is a traveling caterer and food stylist. She is the author of Showdown: Comfort Food, Chili & Bbq and the recipe tester for The Last O.G. Cookbook. In her spare time, she writes for Yummly, Taste and Wine Enthusiast.