Avocado Toast Recipe

Prepare and toast bread

Preheat a cast-iron skillet or griddle over medium-high heat. Brush both sides of 4 sourdough slices lightly with olive oil (about 2 tbs total). Add 1 tbs butter to the hot skillet and toast the bread 2 slices at a time for 1.5–2 minutes per side, or until golden brown and crisp at the edges. Repeat with remaining slices, adding the remaining butter if needed. Remove toasted slices to a rack to stay crisp.

Mash avocados

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash with a fork to a slightly chunky consistency. Stir in 1 tbs fresh lime juice to brighten and slow browning.

Season the mashed avocado with 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes. Taste and adjust seasoning (add more lime or salt if desired). Keep covered briefly until ready to assemble.

Prepare tomatoes and pico

Halve 12 cherry tomatoes and place in a small bowl. If your pico de gallo is store-bought, give it a quick stir. If making fresh pico, combine 3 diced roma tomatoes (about 1 cup), 1/4 cup diced white onion, 1 jalapeño minced, 2 tbsp chopped cilantro, and 1 tbsp lime juice with a pinch of salt.

Assemble toasts

Spread about 1/4 cup mashed avocado evenly over each toasted sourdough slice (divide the avocado across 4 slices). Scatter 3/4 tbsp crumbled feta over each slice (about 3 tbs total across all toasts). Distribute halved cherry tomatoes evenly across the toasts. Spoon about 1 tbsp pico de gallo onto each toast (use the 1 cup total).

Finish and serve

Drizzle each toast with about 1/2 tbs balsamic glaze (total 2 tbs). Sprinkle micro cilantro evenly (about 2 tablespoons per two toasts, using 1/2 cup total across all). Finish with a light pinch of flaky sea salt (approx 1/8 tsp per toast) and a grind of fresh black pepper. Serve immediately while toast is warm and crisp.