1 square of focaccia or ciabatta split in half
4 tbsp Drizzle
1 tbsp Sizzle (for coating)
¼ cup vegan or regular mayonnaise
½ small clove garlic, minced fine
5 grape tomatoes, cut in half
1 small Persian cucumber, sliced
Sprig of dill
Juice and zest of ½ lemon
Active Time: 10 minutes
Full Time: 10 minutes
Dice the avocado and add in the lemon juice and zest, Drizzle, maldon salt and lightly smash together to form a rough paste.
In a separate small bowl whisk together the mayonnaise, minced garlic, and leftover Drizzle from the Campfire Cod tin until fully emulsified and creamy.
Rub the focaccia thoroughly with the Sizzle and toast at 400 F in the oven for 4 to 5 minutes, or until golden and crunchy all over.
Spread the avocado mash onto the two toasted focaccia halves.
Use flakes of cod, tomato halves, and sliced cucumbers to create a mosaic across your toast.
Squeeze a little lemon to top it off, and then finish by dotting with aioli, a squeeze of Drizzle, and a few sprigs of dill to garnish.