Oh avocado toast how I love you, let me count the ways. How it took me until only a few years ago to discover the pleasures of avocado toast I will never know. I can say with certainty though that I have made up for lost time by consuming it with shocking regularity ever since. I like my bread thick and multigrain (like the kind from Caputo’s Bakery in my Brooklyn neighborhood), then generously drizzled with olive oil (always the good stuff, which in my pantry means the homemade variety my mom’s cousin ships over from her Calabrian hometown twice a year), topped with slices of not-too-ripe avocado and finally sprinkled with a generous pinch of coarse sea salt. So straightforward, so delicious. FIORELLA V.