Whole Smashed Avocado Recipe

Prepare avocados

Slice avocados in half, remove pits, and scoop flesh into a medium bowl.

Season and smash

Add lemon juice, 1 tablespoon olive oil, 3 pinches sea salt (or to taste), ground black pepper, and red pepper flakes to the bowl. Use a fork to coarsely mash the avocados until mostly smashed but still slightly chunky (leave some texture). Taste and adjust salt, pepper, or lemon if needed.

Slice ciabatta

Cut the ciabatta loaf into 1/2-inch to 3/4-inch slices, bias cut if desired for larger surface area. You should have about 8–10 slices depending on loaf size.

Butter and oil the bread

Brush one side of each slice lightly with the 1 tablespoon olive oil and spread a thin layer of softened unsalted butter on the other side. The oil side will contact the hot pan or grill for char; the buttered side will be the top when assembling.

Char the ciabatta

Preheat a heavy skillet, griddle, or grill pan over medium-high heat until very hot (about 3–5 minutes). Place the oil-brushed side down on the hot surface and press briefly so the bread makes full contact. Cook 1–2 minutes without moving until deep golden brown and charred in spots. Flip and cook the buttered side 30–60 seconds just to warm and melt the butter. Remove to a wire rack to keep crisp.

Assemble toast

While the bread is still warm, smear approximately 2–3 tablespoons of the smashed avocado onto each slice (adjust so all avocado is used across the slices). Use the back of a spoon to spread and create peaks/texture.

Garnish and dress

Arrange microgreens or baby arugula on top of the smashed avocado. Drizzle each slice with the remaining 1 teaspoon olive oil, then lightly drizzle the aged balsamic vinegar over the toasts (divide the 2 teaspoons across the slices). Finish with a small pinch of flaky sea salt on each toast and an extra crack of black pepper if desired.

Serve

Serve immediately so the bread remains crisp and the avocado is fresh. Optionally provide lemon wedges on the side for extra brightness.