Name: La Plumes CECI TOAST Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 slices sourdough bread slices (1-inch thick); 2 tbs extra-virgin olive oil; 1 tbs unsalted butter (optional); 2 whole ripe avocados; 1 tbs fresh lime juice; 2 tbs finely chopped red onion; 2 tbs finely chopped cilantro; 1 tsp sea salt; 1 tsp black pepper; 1 tsp crushed red pepper flakes; 2 whole ripe tomatoes (firm, medium); 1 whole tomato for pico (Roma or vine); 2 tbs finely chopped white or red onion (for pico); 2 tbs finely chopped cilantro (for pico); 1 tbs fresh lime juice (for pico); 0.5 tsp sea salt (for pico); 0.25 tsp black pepper (for pico); 1 tsp extra virgin olive oil (for tomato rub); 0.5 cup quick-pickled red onion; 0.25 cup quick-pickled carrots; 2 tbs quick-pickled jalapeños (optional, sliced); 0.5 cup pickling liquid (store-bought or homemade); 2 tbs crumbled cotija or feta (optional); 2 tbs microgreens or chopped cilantro; 2 whole fresh lime wedges; 1 tsp flaky sea salt

Method

Toast & Bread

Prep and toast

Brush both sides of the sourdough slices lightly with olive oil (and butter if using). Heat a large skillet or grill pan over medium-high heat. Toast the bread 2–3 minutes per side until golden brown and crisp with good char marks. Transfer to a cutting board and keep warm.

Once cooled slightly, place the toasted slices on a serving board. Leave each slice whole; you'll arrange toppings half-and-half lengthwise on each slice (left = guacamole, right = tomato/pico).

Half Guacamole (left side)

Make guacamole

Halve and pit the avocados, scoop flesh into a bowl and mash lightly with a fork until mostly smooth with some small chunks. Add lime juice immediately to prevent browning. Stir in the chopped red onion, chopped cilantro, sea salt, black pepper and crushed red pepper flakes. Taste and adjust seasoning. The guacamole should be bright, slightly chunky and seasoned.

Spread a generous even layer of guacamole over the left half of each toasted sourdough slice, leaving a small border at the crust to prevent sogginess.

Half Tomato & Pico de Gallo (right side)

Prepare tomato base

Slice the two ripe tomatoes into 1/4-inch rounds. Lightly brush the cut sides with 1 tsp olive oil and sprinkle a pinch of flaky sea salt and black pepper. Arrange tomato slices on the right half of each toast in a single overlapping layer.

Make pico de gallo

Dice the additional tomato for pico into small cubes. In a small bowl, combine diced tomato, chopped onion, chopped cilantro, 1 Tbsp lime juice, 1/2 tsp sea salt and 1/4 tsp black pepper. Stir to combine and let sit for 5 minutes so flavors marry.

Spoon the pico de gallo lightly over the tomato-layered right side of each toast. The pico should be perky but not so wet that it drips — drain excess liquid if necessary.

Pickled Vegetables

If making quick pickles (optional)

To make quick-pickled red onion and carrots: thinly slice 1 small red onion and 1 medium carrot into matchsticks. Heat 1/2 cup vinegar (white or apple cider), 1/2 cup water, 1 tbs sugar and 1 tsp salt until sugar dissolves. Pour over vegetables in a heatproof jar and cool to room temperature, then refrigerate 15–30 minutes. Drain before using.

Scatter a few pieces of pickled red onion and carrots across both halves of the toast for brightness and crunch. Place pickled jalapeños sparingly if you want heat.

Finishing & Assembly

Finish each toast with a light sprinkle of flaky sea salt over both halves. Crumble cotija or feta over the tomato/pico side if using. Add microgreens or extra chopped cilantro across the center seam where guacamole meets tomato.

Serve immediately with lime wedges on the side for additional squeeze. The toast is best eaten fresh to preserve crunch and vibrant flavors.

Ceci Toast Recipe