Toast Recipe

Prep bread and toast

Brush both sides of each bread slice lightly with the olive oil and spread about 1/2 tablespoon of butter on one side of each slice. Heat a heavy skillet or griddle over medium-high heat until hot. Place bread butter-side down in the pan and toast 2–3 minutes until golden and crisp; flip and toast the other side 1–2 minutes until toasted through. Alternatively, toast under a broiler or in a toaster oven until golden. Remove and keep warm.

While still warm, sprinkle the toasted faces with a pinch of coarse sea salt to season the base.

Avocado Toast

Cut the avocado in half, remove the pit and scoop flesh into a bowl. Mash lightly with a fork, stir in the lemon juice and a pinch of flaky sea salt and 1/8 tsp black pepper. Spread roughly 1/4 of the mashed avocado onto each toasted slice. Drizzle each with a scant 1/4 tsp extra-virgin olive oil and finish with red pepper flakes to taste.

Goat Cheese & Tomato Toast

Spread about 3/4 tablespoon of goat cheese over each warm toast. Top evenly with halved cherry tomatoes. Drizzle with 1/2 tsp olive oil (or use remaining extra-virgin olive oil), season with a pinch of flaky sea salt and 1/8 tsp black pepper. If you like a touch of sweetness, finish with a light drizzle of honey (1/4 tsp per toast).

Radish & Microgreens Toast

Spread 3/4 tablespoon goat cheese (or thin layer of butter) on each toast. Arrange thin radish slices on top, sprinkle with microgreens or baby arugula, drizzle 1/4 tsp extra-virgin olive oil per slice, and finish with toasted sesame seeds or za'atar and a pinch of flaky sea salt.

For a protein finish, top any toast with a soft-poached or fried egg (one egg per two toasts). Season the egg with a pinch of salt and pepper.

Arrange the prepared toasts on a platter. Taste one and adjust seasoning: add more flaky salt, pepper or drizzle honey as desired. Serve immediately while the bread is still warm and crisp.