Avocado Toast Recipe

Prepare and toast bread

Lightly brush both sides of the sourdough slices with 1 tablespoon olive oil (or spread 1 teaspoon butter on one side if using). Toast the slices in a preheated skillet over medium heat for 2–3 minutes per side until golden and crisp, or toast in a toaster until edges are crisp and surface is lightly browned. Transfer toasted slices to a plate.

Prepare avocado

Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl.

Season and mash

Add 1 teaspoon fresh lemon juice, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (if using) to the avocado. Mash with a fork to your preferred texture — chunky or smooth. Taste and adjust seasoning, adding a touch more lemon or salt if needed.

Assemble

Divide the mashed avocado evenly between the two toasted bread slices, spreading it to the edges.

Add optional toppings

Scatter halved cherry tomatoes and microgreens or arugula over the avocado if using. Drizzle 1/2 teaspoon extra-virgin olive oil over each toast (or total) and finish with a pinch (about 1/4 teaspoon) flaky sea salt and a light crack of black pepper.

Serve immediately while toast is still crisp to maintain texture. Leftover mashed avocado can be stored in an airtight container with a thin film of lemon juice on top and plastic pressed directly on the surface for up to 12–24 hours in the refrigerator.