Toast the bread slices in a preheated skillet over medium heat for 2–3 minutes per side until golden and crisp, or use a toaster until lightly browned. Transfer to a plate and keep warm.

Avocado Spread

Halve the ripe avocado, remove the pit, and scoop the flesh into a small bowl.

Add 1 tsp fresh lemon juice, a pinch of fine sea salt, and a pinch of freshly ground black pepper to the bowl.

Crush the avocado with a fork to a mostly-smooth yet slightly chunky texture (adjust to preference). Taste and adjust salt, pepper, or lemon if needed.

Arugula Toss

Place 1 cup baby arugula in a small bowl. Add 1 tsp extra virgin olive oil and a pinch of fine sea salt.

Toss gently to coat the arugula evenly. The oil should lightly dress the leaves without wilting them.

Feta & Finish

Spread the crushed avocado evenly over the two toasted bread slices, dividing it between them.

Top each avocadoed toast with the dressed baby arugula, arranging it in a light layer so the bread is crowned but still visible.

Sprinkle 1 tbsp crumbled feta over each toast (2 tbsp total). Finish with a few grinds of black pepper and, if desired, a small pinch of flaky sea salt to taste.

Serve immediately so the toast stays crisp. Optional: drizzle a few drops of extra virgin olive oil over the finished toasts for shine and flavor.