Scottsdale Avocado Toast With Fruit Recipe

Thinly slice the shallot into rings. In a small bowl or jar, combine apple cider vinegar, water, sugar, and fine sea salt; stir until sugar and salt dissolve. Add the sliced shallots, press down so they are submerged, and let sit at least 10 minutes at room temperature (or up to 1 hour for stronger pickling). Drain before using.

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lime juice, sea salt, black pepper, and red pepper flakes. Using a fork, mash to a chunky but spreadable consistency. Taste and adjust seasoning (add more lime or salt if needed).

Preheat a skillet or grill pan over medium-high heat. Brush both sides of the bread slices with olive oil (or spread butter if using). Toast the bread in the skillet 2–3 minutes per side, until golden and crisp and grill marks appear. Remove and keep warm.

Thinly slice the radishes. In a small bowl, toss arugula with the extra-virgin olive oil and a pinch of flaky sea salt and black pepper. Gently fold in the diced or sliced fruit.

Assemble the toast

Spread a generous layer of smashed avocado onto each toasted bread slice, leaving a small border. Top each with a small handful of the dressed arugula and fruit mixture.

Distribute pickled shallot slices over the arugula, then scatter sliced radishes on top for crunch.

Crumble cotija cheese evenly over both toasts. Finish with a light squeeze of lime wedge, a sprinkle of flaky sea salt, a pinch of red pepper flakes if desired, and the microgreens or cilantro.

Serve immediately so the bread stays crisp. Offer extra lime wedges on the side.