Yuzu-avocado Recipe

Toast bread

Lightly toast the 2 slices of sourdough or country bread until golden and crisp at the edges but still slightly chewy in the center (about 3–5 minutes in a toaster or under a broiler).

Prepare avocado

Halve and pit the avocado. Scoop the flesh into a bowl and mash with a fork until mostly smooth but with some small chunks for texture (about 10–15 seconds).

Season avocado

Add 2 tsp fresh yuzu juice, 1 tsp yuzu zest, 1 tbs extra‑virgin olive oil, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper to the mashed avocado. Stir to combine and taste; adjust salt or yuzu to balance brightness and seasoning.

Optional base

If using the crème fraîche or Greek yogurt, spread 1 tbsp on each toasted slice to create a creamy base that buffers the acid and adds silkiness.

Assemble tartine

Divide the seasoned yuzu‑avocado mixture between the two toasted slices and spread evenly (about 3–4 tbs per slice).

Top each avocado‑topped toast with a small handful (about 1/4 cup per slice) of microgreens or baby arugula. Arrange thin radish slices over the top for crunch and color.

Sprinkle the toasted sesame seeds (about 1/2 tsp per slice) and the finely sliced scallion evenly across both tartines.

If you like heat, lightly dust with 1/8–1/4 tsp chili flakes or shichimi togarashi across both slices.

Dot each tartine with a very small amount of yuzu kosho (a pea‑size amount divided between both) if using — it adds an aromatic, spicy hit. Alternatively omit for mild flavor.

Finish with a light drizzle of the additional 1/2 tsp fresh yuzu juice across both tartines and a tiny scatter of flaky salt (about a pinch, 1/8–1/4 tsp total) to bring out texture and brightness.

Serve immediately so the toast remains crisp. Eat with a knife and fork or pick up as an open‑faced sandwich.