Avocado Toast Recipe

Toast bread

Brush both sides of 4 sourdough slices lightly with 1 tbsp extra-virgin olive oil (or spread 2 tsp butter). Toast in a skillet over medium heat or in a toaster until golden brown and crisp, about 2–3 minutes per side in a skillet or 3–5 minutes in a toaster.

Prepare avocado

Halve, pit and scoop the flesh of 2 ripe avocados into a bowl. Add 1 tbsp fresh lime juice immediately to prevent browning. Mash with a fork to desired texture (smooth or slightly chunky).

Season the mashed avocado with 3 tsp kosher salt (start with 1.5 tsp if you prefer less), 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes. Taste and adjust seasoning.

Prepare vegetables

Halve about 1 cup cherry tomatoes and thinly slice 4 radishes. Roughly chop 1/4 cup fresh cilantro leaves.

Crumble 1/4 cup queso fresco and have 2 tbsp toasted pepitas ready. If pepitas are not toasted, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2–3 minutes; remove immediately to cool.

Whisk dressing

In a small bowl, whisk together 1 tbsp fresh lime juice, 1 tbsp extra-virgin olive oil, 1/2 tsp honey or agave, 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper until emulsified.

Toss the halved cherry tomatoes with about 1 tsp of the lime dressing to lightly dress them (reserve remaining dressing for finishing the toasts).

Spread an even layer of the seasoned mashed avocado onto each toasted bread slice.

Distribute the lightly dressed halved cherry tomatoes over the avocado on each slice.

Top with thin radish slices, crumbled queso fresco, a sprinkle of toasted pepitas and chopped cilantro.

Drizzle the remaining lime dressing over the assembled toasts and finish with a pinch of flaky sea salt and a grind of black pepper to taste. Serve immediately.