Mid-Century Avocado Toast

• 1 tablespoon Dijon mustard
• 1/2 tablespoon mayonnaise
• 1 tablespoon softened butter
• 1 tablespoon finely grated parmesan (or Parmigiano-Reggiano if you want to go 21st century)
• 12 slices party rye or preferred bread, sliced into 2x2 in pieces
• 2 avocados
• 1/3 lemon
• salt and pepper to taste

1. Mix softened butter, mayonnaise, mustard and finely grated parmesan
2. Spread mixture in a thin layer on bread slices
3. Toast in a toaster oven until topping is bubbly and brown, about 6 minutes.
4. Prepare avocado mixture. With perfectly ripe avocados I like just a bit of lemon juice with salt and pepper, but less ripe or overripe avocados can be enhanced with more lemon or lime, and pressed garlic. Cube the avocado into small pieces, add desired seasonings, and mash lightly, so some cubes remain.
5. Top toasts on non-parmesan side with the avocado mixture.
6. Serve! If you want, include additional toppings on the side. Some suggestions: sprouts, cherry tomatoes, sour cream, salsa, pomegranate seeds, pesto...

mustard, mayonnaise, butter, parmesan, party rye, avocados, lemon, salt

Taken from food52.com/recipes/40078-mid-century-avocado-toast (may not work)