Avocado Toast Recipe

Prepare bread

Butter one side of each slice of bread lightly with 1 tablespoon unsalted butter. Brush the other side with 1 teaspoon olive oil and sprinkle the oiled side with 1/4 teaspoon coarse salt. This combination gives a crisp, savory noble-style toast.

Toast the bread in a skillet over medium heat (butter/oil side down) for 2–3 minutes until golden and crisp, then flip and toast the other side 1–2 minutes. Alternatively, grill or broil until both sides are golden and edges crisp. Transfer to a cutting board to cool slightly.

Halve, pit and scoop the avocado flesh into a bowl. Add 1 teaspoon fresh lime juice, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1/2 teaspoon olive oil.

Use a fork to mash to a slightly chunky consistency (not completely smooth), tasting and adjusting seasoning if needed.

Spread the mashed avocado evenly across the warm toast slices, leaving a small border at the edges so the toast stays crisp.

Toast the pecans in a small dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant. Roughly chop and sprinkle about 2 tablespoons over each avocado-covered slice (total 1/4 cup).

Scatter the 2 tablespoons crumbled queso fresco over both toasts so the cheese melts slightly against the warm avocado.

Arrange the very thin watermelon radish slices (about 1/4 cup total) on top for a peppery crunch and a pop of color.

Finish with the chopped cilantro leaves evenly over both slices.

Combine 1 teaspoon real maple syrup and 1 teaspoon salted caramel sauce on a small plate or in a spoon. Drizzle evenly over the two toasts (about 1/2 teaspoon total drizzle per slice) in a thin ribbon to avoid overpowering the savory elements.

Lightly sprinkle 1/8 teaspoon flaky sea salt across both toasts to heighten the sweet-salty contrast.

Cut each toast in half if desired and serve immediately so the bread remains crisp. Enjoy the contrast of creamy avocado, crunchy pecans, briny queso, peppery radish, bright cilantro and the sweet-salty caramel-maple drizzle.