Avocado Toast Recipe

Preheat and prepare bread

Heat a heavy skillet or grill pan over medium-high heat. Brush both sides of each sourdough slice with olive oil (about 1/2 tbs per side total).

Toast the bread 2–3 minutes per side or until golden brown and crisp with good char marks. Alternatively, use a toaster and then brush with remaining olive oil. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper while warm.

Combine ricotta mixture

In a medium bowl, whisk together 1 cup whole-milk ricotta, 1 tablespoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon honey, and 1/4 teaspoon fine sea salt until smooth and slightly fluffy. Taste and adjust salt or lemon if needed.

Keep chilled until ready to assemble so the spread stays creamy and holds on the toast.

Prepare avocados

Halve, pit, and scoop the flesh from 2 ripe avocados into a bowl. Mash lightly with a fork, leaving some small chunks for texture.

Stir in 1 teaspoon fresh lime juice, 1/2 teaspoon fine sea salt, and 1/4 teaspoon red pepper flakes. Adjust seasoning to taste; the mixture should be bright but not overly salty.

Spread and top

Spread about 1/4 cup of the ricotta mixture evenly over each toasted sourdough slice.

Divide the mashed avocado evenly over the ricotta-topped toasts (about 1/2 avocado per slice). Smooth or leave rustic as preferred.

Drizzle each toast with a light amount of extra-virgin olive oil (about 1/4 tsp each), then sprinkle everything bagel seasoning (about 1/2 tsp per toast) evenly across them. Finish with a pinch of freshly ground black pepper and scatter chopped fresh herbs if using.

Serve immediately so the toast stays crisp. Optionally add a squeeze of lemon or lime over the top for extra brightness.