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Ingredients
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Toast & Base
Smashed Avocado
Toppings & Garnish
Method
Toast & Base
- 1
- 2
Toast
Toast the bread in the hot skillet 2–3 minutes per side, until deep golden and crisp at the edges. Remove and set on a cutting board. While still warm, optionally rub the top of each slice with a cut clove of garlic for extra flavor (optional).
Smashed Avocado
- 3
Prepare avocados
Cut avocados in half, remove pits, and scoop the flesh into a medium bowl.
- 4
Season & smash
Add lemon juice, extra-virgin olive oil, sea salt, black pepper, and red pepper flakes to the avocado. Using a fork, gently mash to a chunky consistency (leave some small pieces for texture). Taste and adjust seasoning — add a little more lemon or salt if needed.
Assemble & Garnish
- 5
Spread avocado
Divide the smashed avocado evenly between the two toasted sourdough slices, spreading to the edges with the back of a spoon.
- 6
Add toppings
Scatter halved cherry tomatoes and microgreens (or baby arugula) over the avocado. Sprinkle crumbled feta or goat cheese if using. Finish with everything bagel seasoning and a light pinch of flaky sea salt. If desired, drizzle a few drops of olive oil over the top.
- 7
Serve
Serve immediately while toast is still crisp. Optionally pair with a lemon wedge on the side.