RECIPE COURTESY OF LEEANNE WONG, CHEF/OWNER KOKOHEAD CAFÉ, O‘AHU
PHOTOGRAPHY BY MONICA SCHWARTZ
2-4 thick slices rustic multigrain or sourdough bread
Extra Virgin Olive Oil
1 large, ripe local avocado
1 ripe local grapefruit
4 Kula strawberries, washed and hulled
4 leaves tarragon, fine chiffonade
4 leaves mint, fine chiffonade
Hawaiian sea salt
Freshly ground black pepper
2 toasted macadamia nuts
Lightly brush both sides of bread with olive oil, sprinkle with salt, and toast on a pre-heated grill or cast iron pan over medium heat. Flip and toast for 2 minutes on the other side. Bread should have some color and have grill marks. Do not burn.
Scoop the avocado flesh into a small bowl. Using a microplane, zest a 1”x3” strip of grapefruit zest into the bowl.
With a paring knife, cut off grapefruit peel, so no pith or fiber remains. Carefully remove the grapefruit filets with the knife, working in between the membranes. Place the filets in a small bowl. Take the heart of the grapefruit and squeeze 2 Tbs. of juice into the avocado. Season with salt and pepper, then mash the avocado mixture with a fork until it’s chunky but blended.
Slice strawberries vertically into 1⁄8” thick slices. Combine with grapefruit filets, toss lightly with tarragon and mint chiffonade. Drizzle with a touch of olive oil and a pinch of sea salt.
Spread the mashed avocado on the warm grilled bread. Top each slice with the straw- berry-grapefruit salad. Drizzle with a touch of honey, and sprinkle with sea salt and freshly cracked black pepper. Using a microplane, shave the macadamia nuts over the toast. Enjoy immediately!