Avocado Toast Recipe

Prepare brine

In a small heatproof bowl or jar, combine rice vinegar, water, sugar, and kosher salt. Stir until sugar and salt dissolve.

Place the thinly sliced red onion into the jar or bowl and press down so the brine covers the onion. Let sit at room temperature for at least 15 minutes. For best flavor, refrigerate 30 minutes to 2 hours. Drain before assembling if the recipe calls for less liquid.

Preheat a skillet or grill pan over medium-high heat. Lightly brush both sides of the sourdough slices with olive oil (or spread butter on one side if using).

Toast the bread in the hot skillet 2–3 minutes per side, or until golden brown and crisp at the edges. Remove and set on a rack to keep crisp.

Halve the avocado, remove the pit, and scoop flesh into a small bowl.

Add lemon juice, sea salt, black pepper, and red pepper flakes. Mash with a fork to a slightly chunky consistency, taste and adjust seasoning (add a little more lemon or salt if needed).

Thinly slice tomatoes and radishes. Tear prosciutto into bite-sized ribbons.

If using microgreens or arugula, briefly toss them in a teaspoon of olive oil and a tiny pinch of salt to dress.

Assemble each slice of toast: spread half of the avocado mash evenly over each toasted bread slice.

Layer sliced tomatoes across the avocado, then arrange radish slices for crunch and color. Drape prosciutto ribbons on top, and scatter 1–1½ tablespoons of quick pickled red onion over each toast.

Finish with a light sprinkle of flaky sea salt, a little lemon zest if using, and a few microgreens or baby arugula. Optionally drizzle a few drops of olive oil or a grind of black pepper.