Avocado Toast Recipe

Name: blossom vietnameses Avocado Toast Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 slices thick-sliced crusty bread (sourdough or country loaf); 2 tbs olive oil; 1 tbs unsalted butter (optional); 2 medium ripe avocado; 1 tbs fresh lemon juice; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 1 tsp extra virgin olive oil; 1 cup microgreens (pea shoots, radish microgreens, or mixed); 1 tsp togarashi (Japanese seven-spice); 1 tsp salted black sesame seeds; 0.25 tsp fleur de sel or flaky finishing salt

Inspired by blossom vietnamese

Time20m

Serves4

micro greens, togarashi, salted black sesame

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Toast & bread

4 slices thick-sliced crusty bread (sourdough or country loaf)

2 tbs olive oil

1 tbs unsalted butter (optional)

Avocado topping

2 medium ripe avocado

1 tbs fresh lemon juice

1 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp extra virgin olive oil

Garnishes & seasoning

1 cup microgreens (pea shoots, radish microgreens, or mixed)

1 tsp togarashi (Japanese seven-spice)

1 tsp salted black sesame seeds

1/4 tsp fleur de sel or flaky finishing salt

Method

Toast & bread

Preheat and prepare bread

Preheat a skillet or griddle over medium-high heat for 2–3 minutes, or preheat a toaster/oven to 400°F (200°C).

Brush and toast

Lightly brush both sides of each slice of bread with olive oil (and butter on one side if using). Toast in the hot skillet 2–3 minutes per side until golden and crisp, or toast in the oven on a sheet pan for 6–8 minutes, flipping halfway, until edges are crisp and surface is nicely browned. Remove and keep warm.

Avocado topping

Prepare avocado

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth but slightly chunky for texture.

Season avocado

Add lemon juice, sea salt, and black pepper to the mashed avocado. Stir in the extra virgin olive oil. Taste and adjust seasoning—add more lemon or salt if desired. Keep the mixture slightly thick so it won't run on the toast.

Assembly & garnishes

Spread avocado on toast

Divide the avocado mixture evenly among the 4 toasted bread slices, spreading to the edges with an offset spatula or spoon so each slice has an even layer.

Add microgreens

Scatter about 1/4 cup of microgreens over each slice, pressing them gently into the avocado so they adhere.

Season with togarashi

Lightly sprinkle togarashi over each slice—about 1/4 teaspoon per slice for a gentle heat and citrusy note. If you prefer milder spice, use less.

Finish with sesame and salt

Sprinkle salted black sesame seeds evenly across the toasts (roughly 1/4 teaspoon per slice). Finish with a tiny pinch of fleur de sel or flaky finishing salt to taste and a very light drizzle of extra virgin olive oil if desired.

Serve

Serve immediately so the toast remains crisp. Optionally serve with lemon wedges on the side.