Avocado Toast Recipe

Toast the bread

Preheat a skillet over medium-high heat or preheat oven broiler. Brush both sides of the bread slices lightly with the olive oil (and butter if using). Toast in the skillet for 2–3 minutes per side until golden and crisp, or place under broiler 1–2 minutes per side watching closely to avoid burning. Remove and set aside on a rack.

Prepare the avocado

Halve the avocado, remove the pit, and scoop flesh into a bowl. Add lemon juice, sea salt, black pepper, and red pepper flakes. Mash with a fork to a slightly chunky but spreadable consistency. Taste and adjust seasoning.

If you prefer a smoother spread, lightly whip the mashed avocado with the fork or a small whisk for 10–15 seconds.

Prep the vegetables

Thinly slice radishes (use a mandoline if you have one for even slices). Halve the cherry tomatoes. If your pickled red onions are large pieces, roughly chop or tear them into bite-sized strips. Toss the baby arugula with a light pinch of salt and a quick drizzle (about 1/2 tsp) of olive oil if desired to soften and dress slightly.

Assemble the toast

Spread an even layer of the mashed avocado onto each toasted bread slice (about half the avocado mixture per slice). Arrange halved tomatoes and radish slices on top of the avocado, distributing evenly.

Scatter pickled red onion over the vegetables, then top with baby arugula.

Sprinkle crumbled feta across the two toasts, then finish with a light drizzle of balsamic reduction (about 1/2 tablespoon per toast) in a crisscross pattern. Season with flaky sea salt and a small grind of black pepper to taste.

Serve immediately while the bread is still slightly warm and crisp.