Avocado Toast Recipe

Preheat a grill pan or skillet over medium-high heat or preheat a toaster oven to 425°F (220°C). Slice the garlic ciabatta or sourdough into 1/2-inch thick slices (use ciabatta for pesto-avocado, sourdough for smashed-avocado if you prefer).

Brush one side of each slice lightly with olive oil (about 1 tsp per slice). Place oiled side down on the hot pan or in the oven and toast until golden and crisp, about 2–3 minutes per side on the stovetop or 6–8 minutes in the oven, flipping once if pan-toasting.

While still warm, rub the cut side of the halved garlic clove over the toasted surface once to impart a gentle garlic note. Set toasted bread aside and keep warm.

Preheat oven to 400°F (200°C) if not already hot. Toss grape tomatoes with 1 teaspoon olive oil, 1/8 tsp salt and a pinch of black pepper. Spread on a small baking sheet or ovenproof dish.

Roast for 10–12 minutes until skins begin to blister and tomatoes are soft and slightly caramelized. Remove and let cool slightly. If using already roasted tomatoes, skip this step.

Halve and pit the avocado. Scoop flesh into a small bowl or the cup of a mini food processor. Add 1.5 tablespoons of basil pesto, 1/2 tablespoon lemon juice, 1/4 tsp salt and a pinch of black pepper.

Whip or blend the mixture until smooth and airy but still spreadable (about 15–25 seconds in a mini food processor or vigorous mashing and whisking by hand). Taste and adjust seasoning.

Spread a thick layer (about half of the whipped mixture) evenly over the warm toasted garlic ciabatta.

Top the whipped pesto avocado with crumbled feta (about 2 tablespoons), arrange 6 roasted grape tomatoes on top, and finish with a light drizzle (about 1 teaspoon) of garlic oil. Add a pinch of black pepper to finish.

Halve and pit the avocado. Scoop the flesh into a bowl. Add 1/2 tablespoon lemon juice, 1/4 tsp salt and a pinch of black pepper.

Using a fork, coarsely smash the avocado to a chunky consistency (leave some small pieces for texture). Taste and adjust seasoning.

Spread the smashed avocado (about half the avocado) onto the warm toasted bread.

Top the smashed avocado with 2 slices of thin Serrano ham, folded or torn to fit the toast. Spoon 1/2 tablespoon truffle chili crunch over the ham (or place at the edge) for a pronounced spicy-umami finish.

Choose one finished topping per toast (either the Whipped Pesto Avocado or the Smashed Avocado & Serrano Ham). If preparing for multiple guests, prepare both toppings and assemble to order so toast remains crisp.

Serve immediately while toast is warm and toppings are fresh. Garnish with extra crumbled feta or an additional pinch of chili crunch if desired.