Whole Smashed Avocado Recipe

Prepare avocados

Halve the avocados, remove the pits, and scoop flesh into a medium bowl. Add the lime juice immediately to prevent browning.

Using a fork or a potato masher, smash the avocado to a coarse texture — leave some chunks for texture rather than puréeing smooth.

Stir in 1 tsp olive oil, 1 tsp sea salt, 1 tsp black pepper and 1/4 tsp red pepper flakes. Taste and adjust seasoning; add a little more lime juice or salt if desired. Keep covered at room temperature while you prepare the bread.

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). If using a stovetop pan, heat until very hot and slightly smoking.

Brush both sides of the ciabatta slices lightly with the 2 tbs olive oil. Place slices directly on the hot grill or pan and char until deep golden with grill marks, about 1.5–2 minutes per side. Watch closely to avoid burning.

Remove toasted slices and while still warm, rub the cut side of the halved garlic clove over the surface of each slice to impart a subtle garlic aroma.

Place a generous spoonful of the smashed avocado onto each charred ciabatta slice, spreading slightly but keeping a thick, rustic layer (this is the "whole smashed" style — hearty and unrefined).

Drizzle each assembled slice with the finishing 1 tsp extra-virgin olive oil and then lightly with 1/2 tbsp aged balsamic vinegar. Sprinkle a pinch of flaky sea salt over each to finish.

Top with microgreens or cilantro leaves for brightness. Serve immediately while bread is warm and edges are crisp.