Avocado Toast Recipe

Prepare bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of the 4 slices of artisan bread lightly with 2 tbs extra-virgin olive oil (or spread softened butter on one side for extra richness).

Grill or toast the bread slices until golden brown and crisp, about 2–3 minutes per side on the hot pan (or 3–4 minutes per side in a conventional toaster or under broiler). Remove and set aside on a rack so they stay crisp.

Halve and pit the 2 ripe avocados. Scoop the flesh into a medium bowl.

Add 1 tbs fresh lemon juice, 1 tsp sea salt, 1 tsp freshly ground black pepper and 0.25 tsp red pepper flakes (if using). Mash with a fork to a chunky but spreadable consistency. Taste and adjust seasoning — add a little more lemon or salt if desired.

Keep covered with plastic wrap pressed to the surface if not using immediately to minimize browning.

In a small bowl combine 1 cup halved cherry tomatoes and 0.25 cup very thinly sliced red onion.

Whisk together 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 0.25 tsp honey (optional), 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Pour over the tomatoes and onions and toss to coat.

Stir in 1 tbsp thinly sliced fresh basil if using. Let the mixture sit at room temperature for at least 10 minutes (up to 30 minutes) to allow flavors to meld. If you need to hold longer, refrigerate briefly and bring back to room temperature for 10 minutes before assembling.

In a small bowl toss 1 cup baby arugula with 1 tsp extra-virgin olive oil and 0.5 tsp finely grated lemon zest. Season lightly with a pinch of flaky sea salt and 0.25 tsp freshly ground black pepper. This brightens the arugula and prevents it from wilting under the warm toast.

Spread a generous layer of the avocado mixture over each warm slice of grilled bread (about 1/4 of the avocado mix per slice).

Top each avocado-covered toast with a small handful of the dressed arugula, pressing gently so it adheres.

Spoon the marinated tomato and red onion mixture evenly over the arugula on each toast.

Drizzle each assembled toast with a little extra-virgin olive oil (about 1/4 tsp per slice), sprinkle a pinch of flaky sea salt and a grind of black pepper. Optionally add another light squeeze of lemon juice for brightness.

Serve immediately while the toast is still crisp. Leftovers: keep components separately (avocado mashed with lemon, tomatoes refrigerated, bread toasted separately) and assemble just before serving.