Recipe: Spicy Cannabis-Infused Avocado Toast

If you’re like any other human on the planet, you’ve most likely fallen in love with avocado toast—a food trend that blew up in the past few years due to its ease, delectable taste, and photogenic qualities. This Instagram favorite is even the theme of a new and unique restaurant in Brooklyn. We love avocado toast too, so we thought it’d be a good idea to play around with an avocado toast recipe of our own. Infused, of course.

The three main ingredients you’ll need are your bread of choice, a ripe avocado or two, and some infused cannabutter. However, it’s easy to add an extra kick of flavor to come up with a delicious and flavorful Mexican twist. With Cinco de Mayo just around the corner, what better way to celebrate than with a Mexican-inspired snack?

This recipe was inspired by How Sweet It Is and is sure to get your taste buds tingling—all you’re missing is a frosty margarita on the side. We recommend pairing this recipe with Mexican Sativa.

Have your own favorite version of infused avocado toast? Tell us about it in the comments below!

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Spicy Mexican-Inspired Avocado Toast

Start to finish: 30 minutes

Yields: 4 servings

 Approximate Dosage: 25 milligrams per serving*

Grilled Corn Ingredients

  • 2 ears sweet corn
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons Mexican Sativa cannabutter
  • 14 teaspoon cayenne pepper
  • salt and pepper to taste

Toast Ingredients

  • 2 avocados
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 12 lime, sliced
  • 4 thick slices whole grain bread
  • 13 cup queso fresco cheese, crumbled
  • 1 tablespoon cilantro, finely chopped
  • 4 tablespoons fresh pico de gallo

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Recipe: How To Make Basic Cannabis-Infused Butter

Directions

  1. Rub corn ears with olive oil and grill until the corn is charred. Remember to turn the corn periodically for consistency. Remove from grill and let cool before cutting corn kernels off of the ear and placing in a bowl.
  2. Mix spices and butter together, then add butter mixture to the corn. Stir well and let the butter soak into the corn for a few minutes to let the seasonings stick.
  3. In a separate bowl, mash the avocado, salt, pepper, and juice of one lime wedge together.
  4. Toast your toast.
  5. Spread the avocado mash on toast and top with as much grilled corn and crumbled queso fresco as your heart desires.
  6. Sprinkle cilantro and another dash of lime juice on top, then add a good spoonful of fresh pico de gallo.
  7. Enjoy!

*Note: The amount of infused butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

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