Avacado Toast Recipe

Halve and Mix

Halve the cherry or grape tomatoes (quarter if large). Put them in a medium bowl.

Add the thinly sliced shallot and chiffonaded basil to the tomatoes.

In a small bowl whisk together the red wine vinegar, 1 tablespoon very good olive oil, 1/4 tsp fine sea salt, 1/8 tsp black pepper and the optional pinch of sugar until combined.

Pour the dressing over the tomatoes, toss gently to coat. Let the mixture sit at room temperature for at least 10 minutes, up to 30 minutes, to marinate and develop flavor. Taste and adjust salt or vinegar as needed before assembly.

Toast the 2 slices of sourdough or country loaf until golden and crisp to your liking. You can use a toaster, oven (400°F / 200°C for ~5 minutes per side), or a skillet with a little oil for extra crunch.

While the bread is toasting, halve the avocado, remove the pit and scoop the flesh into a small bowl.

Add 1 tablespoon lemon juice, 1 tablespoon very good olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper to the avocado. Mash with a fork to a spreadable but slightly chunky consistency. Taste and adjust seasoning.

Spread the mashed avocado evenly over the hot toasted bread while warm so it melds slightly.

Spoon a generous portion of the marinated tomatoes over the avocado on each slice, dividing them evenly.

Drizzle about 1 teaspoon very good extra-virgin olive oil across the two toasts, then sprinkle flaky sea salt and the optional pinch of red pepper flakes for heat.

Serve immediately so the toast stays crisp beneath the topping.