Avocado Toast Recipe

Inspired by Gocha's Breakfast Bar

Time15m

Serves1

Decadent combination of avocado, cherry tomatoes, pickled sweet onions, house seasoning, capers, and cilantro, all served on toasted multigrain and sprinkled with a dash of Chile lime seasoning.

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Ingredients

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Toast & bread

2 slices multigrain bread slices

1 tsp olive oil

1 tsp unsalted butter (optional)

Avocado spread

1 whole ripe avocado

1 tbs Fresh lime juice

1 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 tsp house seasoning (blend of garlic powder, smoked paprika, onion powder)

Toppings

6 whole Cherry tomatoes

1/4 cups pickled sweet onions

1 tsp capers, drained

2 tbs fresh cilantro leaves, chopped

1/4 tsp chile-lime seasoning (e.g., Tajín)

1/4 tsp flaky sea salt

1/2 tsp extra-virgin olive oil (for finishing)

Method

Toast & bread

Prepare and toast bread

Brush both sides of the two multigrain bread slices lightly with 1 tsp olive oil (or spread 1 tsp butter if preferred). Toast in a skillet over medium heat for 2–3 minutes per side until golden and crisp, or use a toaster until evenly toasted. Remove and keep warm.

Avocado spread

Mash avocado

Halve and pit the ripe avocado. Scoop the flesh into a bowl and mash with a fork until slightly chunky but spreadable.

Add 1 tablespoon fresh lime juice, 1 tsp sea salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp house seasoning to the mashed avocado. Mix until combined and taste; adjust salt or lime as needed.

Toppings

Prep tomatoes and onions

Halve the 6 cherry tomatoes and place them in a small bowl. Add the 1/4 cup pickled sweet onions and gently toss to combine so the tomato juices mingle slightly with the pickles.

Assemble toast

Spread the seasoned avocado evenly over the two toasted bread slices, dividing it between them. Top each slice with the halved cherry tomato and pickled onion mixture, distributing evenly.

Sprinkle 1 tsp drained capers evenly across the two toasts. Scatter 2 tbsp chopped fresh cilantro over the tops.

Finish with a light drizzle (about 1/2 tsp) of extra-virgin olive oil, 1/4 tsp flaky sea salt, and a dash (about 1/4 tsp) of chile-lime seasoning across both toasts. Serve immediately.