Avocado Toast Recipe

Preheat a skillet or grill pan over medium-high heat, or preheat your oven broiler. Brush both sides of the ciabatta slices lightly with olive oil (about 2 tbs total). Season the top sides with 1/2 tsp salt and 1/4 tsp black pepper.

Toast the ciabatta slices until golden and crisp: in skillet about 2–3 minutes per side, or under the broiler 1–2 minutes per side watching closely to avoid burning. Remove and set aside to cool slightly.

Cut the avocados in half, remove pits and scoop flesh into a medium bowl. Add 1 tablespoon lime juice immediately to prevent browning.

Mash the avocado with a fork to a slightly chunky consistency. Stir in 1/2 tsp garlic (or 1 small crushed clove), 1/4 tsp ground cumin, 1/2 tsp salt and 2 tbs chopped cilantro. Taste and adjust seasoning or lime as needed.

If using fresh corn, sauté the corn kernels in 1 tsp olive oil in a small skillet over medium-high heat for 3–4 minutes until lightly charred; if using thawed frozen corn, quickly sauté to warm and char slightly or use raw for a fresher bite.

In a bowl combine the corn, quartered cherry tomatoes (or diced roma), 1/4 cup finely diced red onion, 1/2 minced jalapeño (seeded if you prefer less heat), 2 tbs chopped cilantro, 1 tablespoon lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and taste; adjust seasoning or more lime if needed.

Spread about 2–3 tablespoons of the avocado mixture evenly over each toasted ciabatta slice.

Spoon 2–3 tablespoons of the Santa Fe corn & pico salsa over the avocado on each toast, distributing the corn and tomato mixture evenly among the four slices.

Dot each toast with about 1 tablespoon of sour cream (or drizzle if you prefer). If you like, mix the optional 1 tsp hot sauce into the sour cream before dotting to make a spicy crema.

Sprinkle crumbled feta evenly over the four toasts (about 2 tablespoons per slice total). Lightly dust with 1/4 tsp smoked paprika or chili powder for smoky heat.

Garnish with microgreens or extra cilantro. Serve immediately while the toast is still warm and crisp.