Brush both sides of the bread slices lightly with 1 tsp olive oil (or spread 1 tsp butter if preferred). Toast in a skillet over medium heat 2–3 minutes per side until golden and crisp, or use a toaster until edges are crisp and centers slightly chewy. Keep warm.

Avocado Spread

Make the avocado cream

Halve the avocado, remove the pit and scoop the flesh into a bowl. Add 1 tsp lemon juice, 1 tsp salt and 1/4 tsp black pepper. Mash with a fork until mostly smooth with a few small chunks remaining for texture. Taste and adjust salt or lemon to preference.

Optional smoother cream

For a creamier (kréma) texture, blitz the avocado mixture briefly in a small food processor or use a whisk to whip it until very smooth, then fold back any extra olive oil if needed to reach spreadable consistency.

Toppings & Assembly

Spread an even layer of the avocado mixture over each warm toast slice, dividing the mash between them.

Scatter the halved cherry tomatoes on top of the avocado, pressing them slightly into the spread so they stay in place.

Crumble 2 tbsp feta or soft cheese over the toasts, distributing evenly.

Sprinkle 1/4 tsp red chili or a pinch of red pepper flakes across both toasts for heat, then scatter 1 tbsp chopped fresh herbs.

Finish with 1 tsp olive oil drizzled over the top and an extra pinch of black pepper or flaky sea salt if desired.

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