Avocado Toast Recipe

1. Thinly slice 1/2 red onion and place in a heatproof jar or bowl.

2. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp sea salt. Warm over medium heat just until sugar and salt dissolve (about 2–3 minutes). Do not boil.

3. Pour the warm pickling liquid over the sliced onion, press the onion down so it's submerged, let cool to room temperature, then cover and refrigerate for at least 15 minutes (best 30+ minutes). Leftovers keep refrigerated up to 2 weeks.

4. Preheat a small skillet over medium heat.

5. Toss 1 cup raw pepitas with 1 tsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp sea salt in a small bowl until evenly coated.

6. Add the pepitas to the hot skillet in a single layer and toast, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Watch closely to avoid burning.

7. Remove from heat and transfer to a plate to cool — they will crisp up as they cool.

8. Halve, pit, and scoop the flesh from 2 ripe avocados into a medium bowl.

9. Add 1 tablespoon fresh lime juice, 3 teaspoons sea salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes (optional). Using a fork or potato masher, coarsely smash the avocado to a spreadable but slightly chunky texture. Taste and adjust seasoning as needed.

10. Preheat a grill pan or skillet over medium-high heat (or preheat a toaster/oven to broil/toast).

11. Brush both sides of 4 slices seed & grain bread with the 2 tablespoons olive oil (or spread butter on one side if using).

12. Grill or toast the bread until golden and crisp, about 2–3 minutes per side in a skillet or 1–2 minutes per side under a broiler/toaster depending on heat. Remove when edges are crisp and centers still slightly tender.

13. While toast is warm, generously spread smashed avocado onto each slice (about 1/4 of the avocado mixture per slice).

14. Scatter a tablespoon or so of pickled red onion over each toast (drain excess liquid).

15. Sprinkle crumbled cotija cheese evenly over the toasts (about 2 tablespoons per slice).

16. Top with a handful of spiced pepitas (roughly 1–2 tablespoons per slice) for crunch.

17. Finish with chopped cilantro, a light pinch of flaky sea salt and a grind of black pepper. Serve with lime wedges for squeezing, if desired.

18. Serve immediately so toast remains crisp. Leftover smashed avocado can be refrigerated for up to 1 day (press plastic onto surface to minimize browning).