Avocado Toast 3 Ways

For the black bean and cilantro avocado toast:

In a small bowl, use a fork to mash the avocado together with the garlic, lime juice, TABASCO^® Green Jalapeño Sauce and a pinch of salt.

Mix most of the cilantro into the avocado mix, reserving a little for garnish.

Spread the avocado mix over the toast.

If using pickled red onion, whisk together 4 tablespoons red wine vinegar, 2 tablespoons sugar and 1 teaspoon salt. Add 1 thinly sliced red onion and set aside to marinate for 30 minutes.

Top with the black beans, the pickled red onion (if using), and the reserved cilantro.

Season with salt, aleppo pepper (if using) and finish with a dash of TABASCO^® Green Jalapeño Sauce.

For the pomegranate and pistachio avocado toast:

Thinly slice the avocado and fan out the slices so that they form a long line with the slices overlapping each other.

Starting from one end, curl avocado slices toward the center. Continue curling the avocado slices until you get a rose.

Place the avocado rose on the freshly toasted bread. Squeeze over the lemon and sprinkle with the pistachios and pomegranate seeds.

Finish with a dash of TABASCO^® Green Jalapeño Sauce.

For the spicy chorizo and feta avocado toast:

Heat a small frying pan over medium heat. Add the diced chorizo and cook, stirring occasionally for 3-4 minutes, until crispy.

Slice the avocado lengthways and gently fan out over the toast.

Top with the crispy chorizo and crumbled feta.

Finish with a few baby rocket leaves and a dash of TABASCO^® Green Jalapeño Sauce.