Heat a skillet over medium heat or preheat a toaster. Brush both sides of the bread slices lightly with the unsalted butter and olive oil. Toast in the skillet 2–3 minutes per side until golden and crisp (or toast in a toaster until golden).

Prepare avocado spread

While the bread toasts, scoop the flesh from the half avocado into a small bowl. Mash with a fork until slightly chunky. Stir in lemon juice, sea salt, and freshly ground black pepper. Taste and adjust seasoning.

Assemble tartine

Spread the avocado mixture evenly over each warm toast slice. Arrange halved cherry tomatoes on top. Sprinkle crumbled feta or dollops of ricotta if using. Add microgreens or arugula, and finish with a pinch of red pepper flakes if desired.

Serve

Cut each tartine in half if preferred and serve immediately so the toast stays crisp.

Fresh Squeezed Juice (choose one)

If using a citrus press or juicer, prepare fresh fruit and vegetables according to your chosen juice below and extract 7 oz (about 210 ml) per serving. Strain through a fine sieve if you prefer pulp-free juice. Serve chilled or over ice.

Orange

Peel 3–4 medium oranges (depending on size), remove seeds, and press or juice until you have 7 oz. Stir and serve immediately.

Pineapple, Carrot, Ginger

Peel and core 3–4 slices of fresh pineapple (about 1.5 cups), peel and chop 1 large carrot, and grate about 1/2-inch (1 tsp) fresh ginger. Juice together until you have 7 oz. Stir and serve over ice if desired.

Carrot, Beet, Orange

Peel and chop 2 medium carrots, 1 small beet, and peel 1–2 oranges. Juice together and collect 7 oz. Beet juice stains—use caution and rinse equipment promptly.

Strawberry, Orange, Pineapple

Hull about 6–8 medium strawberries, peel 1 orange, and add about 1/2 cup fresh pineapple chunks. Juice/blend and strain to yield 7 oz of juice. Serve chilled.