Avocado Toast Recipe
Make the Avocado Toast Recipe now: crisp sourdough topped with lemony mashed avocado and fresh toppings for instant satisfaction.
Ingredients
- 4 slices (about 200 g total) sturdy bread such as sourdough or country loaf, 1/2-3/4 inch (1.25-2 cm) thick
- 1 tablespoon (15 ml) extra-virgin olive oil, plus more for drizzling (room temperature)
- 2 medium ripe Hass avocados (about 250 g avocado flesh total)
- 2 teaspoons (10 ml) freshly squeezed lemon juice, at room temperature
- 1/4 teaspoon (1.5 g) fine sea salt, plus more to taste
- 1/8 teaspoon (0.3 g) freshly ground black pepper, plus more to taste
- 1/8 teaspoon (0.3 g) crushed red pepper flakes (optional, for heat)
- 2 tablespoons (20 g) crumbled feta cheese or soft goat cheese (optional, for topping)
- 4-6 cherry tomatoes (about 60 g), halved or quartered (optional, for topping)
- 2 small radishes (about 20 g), thinly sliced (optional, for topping)
- 1 teaspoon (5 ml) extra lemon juice (optional, for drizzling just before serving)
- Flaky sea salt, to finish (optional)
Instructions
Step 1: Toast and crisp the bread
Arrange the four sturdy sourdough slices in a single layer and very lightly brush both sides with a tablespoon of extra-virgin olive oil using a small pastry brush so each slice will brown evenly and develop a crisp exterior while remaining tender in the center. Choose your toasting method (oven, skillet, or toaster) and toast until the edges are deep golden and the crumb has a slight chew; set the warm slices aside on a plate or serving board so they keep their heat and crunch while you finish the toppings. Keep the oil in a small glass jar and the brush nearby for continuity and minimal clutter.
Step 2: Smash the avocado for texture
Scoop the ripe Hass avocado flesh into a single modern matte grey ceramic bowl and add the lemon juice, fine sea salt, and freshly ground black pepper. Use a fork to mash for 1–2 minutes until the mixture reads the texture you want—press longer for a silky spread or stop earlier to preserve small, buttery chunks for a rustic bite. Taste and tweak with tiny pinches of salt, lemon, or pepper; leave the fork resting in the bowl so the tool tells the story of the action.
Step 3: Ready the bright, contrasting toppings
Prepare the optional accents: crumble the feta or goat cheese into a small white ramekin, halve or quarter the cherry tomatoes into a shallow ceramic dish, and thinly slice the radishes into another neat bowl. Keep each topping contained in its own small vessel — the tomatoes glossy and juice-sparked, the feta in soft, irregular crumbles, the radishes paper-thin and crisp — so they read clearly against the clean quartz surface and are instantly sprinkle-ready.
Step 4: Assemble, finish, and serve warm
Place the warm toasted slices on the serving board or plates and immediately portion the avocado (about 2–3 heaping tablespoons per slice), spreading it all the way to the edges with an offset spatula or the back of a spoon so every bite has coverage. Scatter a pinch of crushed red pepper if desired, distribute the feta, tomato pieces, and radish slices with deliberate spacing, then finish with a few drops of extra-virgin olive oil, a tiny squeeze of extra lemon juice, and a pinch of flaky sea salt for crunch. Serve right away while the toast is still warm and the avocado looks vibrant and glossy.
Notes
- Use ripe Hass avocados for best creaminess and flavor.
- Toast the bread just before assembling to keep it crisp.
- Press plastic wrap directly onto leftover mashed avocado to minimize browning.
- Adjust salt and lemon gradually and taste as you go.
- Serve immediately for best texture and presentation.