Margherita Toast Recipe

Prepare avocado spread

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth with small chunks remaining. Add lemon juice, 1 tsp olive oil, 2 tsp sea salt, and 1/2 tsp black pepper. Taste and adjust seasoning; set aside at room temperature.

Toast bread

Heat a skillet over medium heat or preheat a grill pan. Spread butter or brush olive oil on both sides of each bread slice. Toast bread until golden and crisp, about 2–3 minutes per side, pressing lightly with a spatula for even contact. Remove and keep warm.

Immediately after toasting, if desired, rub each slice lightly with the cut side of a garlic clove for extra flavor (optional).

Prepare tomatoes and mozzarella

If using cherry tomatoes, halve them; if using plum or slicing tomatoes, cut into 1/4-inch slices or 1/2-inch dice. Drain and pat the fresh mozzarella with paper towel and slice or tear into 1/4-inch pieces. Combine tomatoes and mozzarella in a bowl, drizzle with 1 tbs olive oil, sprinkle 1 tsp fine sea salt and 1/2 tsp black pepper, and toss gently to coat.

Pick or tear basil leaves into bite-sized pieces and reserve some whole small leaves for garnish.

Make balsamic reduction

Place 1/2 cup balsamic vinegar and 1 tsp brown sugar or honey in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer until mixture is thick enough to lightly coat the back of a spoon and reduced to roughly 2–3 tablespoons (about 8–12 minutes). Watch carefully to avoid burning. Remove from heat and let cool; it will thicken further as it cools.

Assemble toasts

Spread about 1/4 cup (approximately) of the avocado mixture evenly onto each toasted bread slice. Top each with an even portion of the tomato-mozzarella mixture (about 3–4 tablespoons per slice), distributing both solids and juices. Tuck torn basil pieces among the tomatoes and mozzarella, reserving a couple of whole leaves for garnish.

Drizzle each assembled toast with the cooled balsamic reduction (about 1/2–1 tsp per toast) and a light additional drizzle of olive oil if desired. Finish with a pinch of flaky sea salt and remaining fresh ground pepper.

Serve immediately so the bread stays crisp. Leftovers: keep components separately (avocado may darken) and assemble just before serving.