Natural Toast Recipe

Prepare and toast bread

Preheat a skillet over medium heat for 2 minutes or set a toaster to medium. Lightly brush one side of each bread slice with the unsalted butter (melt first if needed) and the other side with 1 tsp olive oil. Place buttered side down in the skillet or in the toaster until golden brown and crisp, about 2–3 minutes per side in a skillet or one cycle in a toaster. Remove and keep warm.

While bread is still warm, sprinkle each slice with a light pinch of sea salt (about 1/8 tsp per slice) to season the surface.

Prepare avocado

Halve the avocado, remove the pit, and scoop flesh into a bowl. Lightly mash with a fork to a chunky consistency. Stir in 1/2 tablespoon lemon juice and a pinch of salt (from the reserved sea salt) to taste. This keeps color bright and adds freshness.

Prepare tomato and greens

Thinly slice the half tomato. Pat microgreens or baby arugula dry and toss gently with a light squeeze of lemon juice (reserve 1/4 tbs of the lemon if desired).

Assemble the toast

Spread half the mashed avocado over each warm toast slice in an even layer. Arrange sliced tomato on top of the avocado, then add a small handful (about 1/4 cup) of microgreens over the tomato.

Scatter 1 tablespoon of crumbled feta (or 1 tablespoon ricotta salata) over each slice. Finish with a light drizzle (about 1/2 teaspoon per slice) of extra-virgin olive oil, a pinch (about 1/8 tsp) of cracked black pepper per slice, and a light dusting of red pepper flakes across both slices if you like mild heat.

Serve immediately so the toast remains crisp. Optionally, serve alongside a small bowl of baby açaí or fresh fruit for a complete breakfast.