Avocado Toast Recipe

Prep and grill bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of 4 slices of Asiago (or sourdough) bread lightly with 2 tbs olive oil. Add 1 tbs butter to the pan. Grill bread 2–3 minutes per side, pressing gently, until deeply golden and cheese (if using Asiago-topped) is melted and edges are crisp. Transfer to a wire rack to keep crisp while assembling.

Make the spread

In a medium bowl, combine 1.5 cups finely grated sharp cheddar, 4 oz softened cream cheese, 3 tbs mayonnaise, 3 tbs finely chopped pimientos, 0.5 tsp Worcestershire sauce, 0.5 tsp hot sauce (optional), 0.5 tsp kosher salt and 0.25 tsp black pepper. Mix with a spatula until smooth and homogenous but slightly chunky. Taste and adjust seasoning. Keep chilled or at cool room temperature while preparing remaining components.

Assemble base layer

Spread about 2 tbs of the pimiento cheese evenly over each grilled bread slice (approx. 1/2 cup spread total). Ensure an even layer to support the avocado.

Prepare avocado

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash lightly with a fork so some small chunks remain. Stir in 1 tbs fresh lemon juice, 0.5 tsp sea salt and 0.25 tsp freshly ground black pepper. Taste and adjust seasoning. Spoon or gently spread about 1/2 of the mashed avocado mixture onto each pimiento-cheese–topped slice (roughly 2 tbs–3 tbs per slice).

Toast pine nuts

Place 3 tbs pine nuts in a dry skillet over medium heat. Toast 2–3 minutes, stirring frequently, until fragrant and lightly golden. Watch closely to avoid burning. Remove to a small bowl to cool.

Make agro-doce glaze

In the same warm skillet (off heat) combine 1.5 tbs honey, 1 tsp sherry vinegar, 0.5 tsp soy sauce, 1 tsp chopped fresh thyme, 1 tsp extra-virgin olive oil and 0.125 tsp red pepper flakes (optional). Stir to combine and warm gently for 20–30 seconds so honey thins but does not boil. Stir in the toasted pine nuts to coat them with the glaze.

Top the toasts

Using a spoon, distribute the glazed pine nuts evenly over the 4 avocado-topped toasts (about 3/4 tbs glazed pine nuts per slice). Drizzle any remaining glaze lightly over each toast for a sweet-savory finish.

Finish and serve

Scatter 0.5 cup microgreens or baby arugula over the toasts, sprinkle 0.25 tsp flaky sea salt and 0.5 tsp lemon zest across the four slices. Serve immediately while bread is still slightly warm so contrasts of textures and temperatures are at their best.