Avocado Toast Recipe

Preheat and prepare bread

Preheat a skillet over medium-high heat, or preheat broiler/toaster. Brush both sides of each bread slice lightly with 2 tbs olive oil. Sprinkle 1/2 tsp kosher salt over the slices.

Toast the bread in the hot skillet 2–3 minutes per side until golden and crisp, or broil 1–2 minutes per side, watching closely to avoid burning. Set toasted slices on a rack to keep crisp.

Make avocado mash

Halve and pit the avocados and scoop flesh into a bowl. Add 1 tbs lemon juice, 1 tsp lemon zest, 1 tbs finely chopped shallot, 1/2 tsp cracked black pepper and 3/4 tsp kosher salt. Mash with a fork until mostly smooth with some small chunks for texture. Taste and adjust salt or lemon.

In a small bowl toss 2 cups arugula with 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Let sit briefly so leaves wilt slightly from the lemon.

Sauté mushrooms, spinach, onions

If using mushrooms, spinach or onions: heat 1 tbs butter or oil in a skillet over medium-high heat. Add sliced mushrooms (1 cup) and sauté 4–5 minutes until browned; add 1 tsp minced garlic in the last 30 seconds. Remove to a plate. In the same pan, add another 1 tbs butter/oil; add sliced onion (1/2 cup) and cook 4–6 minutes until softened and slightly caramelized. If using spinach (1 cup), add to the onion in the last 1–2 minutes and toss until wilted. Season vegetables with 1/4 tsp salt and 1/8 tsp pepper. Keep warm.

Warm roasted fingerlings (if using)

If using leftover roasted fingerling potatoes, warm 1/2 cup sliced potatoes in the skillet 2–3 minutes with a drizzle of olive oil and a pinch of salt until heated through and slightly crisped at the edges.

Prepare proteins and tomatoes

If using bacon (4 slices) or country ham (2 slices), crisp bacon in a skillet and drain on paper towels; for ham, warm 30–60 seconds per side until fragrant. Halve 1/2 cup cherry tomatoes and toss with a light pinch of salt.

If using cheese toppings (cheddar, goat, gruyere), measure them and have ready to sprinkle or melt briefly on warm toast (see assembly).

Assemble avocado toast

Spread an even layer of avocado mash over each toasted bread slice (about 1/2 avocado per slice). Spoon a small handful of dressed arugula (about 1/2 cup loosely packed) on top of each spread.

Add chosen toppings

Arrange your selected toppings over the arugula: sautéed mushrooms/onions/spinach, warm fingerling potatoes, halved cherry tomatoes, crisp bacon or country ham. Sprinkle cheeses as desired: shredded cheddar or gruyere can be placed on hot toppings to melt slightly; crumble goat cheese over the top. Use about 2–3 tbs cheese per 2 slices as a guide.

Finish and serve

Finish each toast with a light pinch of flaky sea salt (about 1/8 tsp per slice), a grind of black pepper, a small squeeze of lemon if desired, and a sprinkle of red pepper flakes to taste. Serve immediately so toast stays crisp.