The Classic Toasted Nomad Recipe

Prepare and toast the bread

Lightly brush both sides of the 4 sourdough slices with a mixture of the unsalted butter (softened) and olive oil (about 2 tbs butter + 1 tsp oil combined). Heat a skillet over medium-high heat until shimmering. Add bread slices and toast 2–3 minutes per side until golden and crisp, pressing gently with a spatula for even contact. Alternatively, toast in a 425°F (220°C) oven on a baking sheet for 6–8 minutes, flipping once, until edges are golden.

Once toasted, rub the peeled garlic clove across the hot bread surface for a subtle garlic aroma. Set the slices on a rack to cool slightly while you assemble the topping.

Make the avocado-yogurt spread

In a bowl mash 1 cup ripe avocado with 1 tbs whole-milk yogurt (or labneh) until mostly smooth but slightly chunky. Stir in 1 tsp lemon juice, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. The yogurt adds tang and smooths the texture; keep refrigerated until ready to use for best texture.

Spread roughly 1/4 cup of the avocado mixture onto each toasted slice, leaving a small border at the edges to maintain crunch.

Prepare fresh toppings

Halve 1 cup cherry tomatoes and toss with a pinch of salt, a few turns of black pepper, and 1/2 tbs olive oil if desired. Thinly slice or chop herbs (2 tbs mint, 2 tbs cilantro/parsley). Drain pickled red onions so they don’t make the toast soggy.

Divide the dressed cherry tomatoes evenly over the four avocado-covered toasts. Crumble 1/2 cup feta cheese on top, scatter pickled red onions (about 1/4 cup), and add torn mint and chopped cilantro/parsley evenly across the toasts.

Sprinkle 1 tsp toasted sesame seeds or za'atar and 1/4 tsp red pepper flakes over the toasts for nutty, herby heat. If using, place thin slices of smoked salmon or grilled halloumi (6 oz total) across the toasts now.

Finish with a light drizzle of honey (1 tsp total, optional) over the toasts with smoked salmon or halloumi for a sweet-salty balance.

Arrange the completed toasts on a serving board. Taste one piece and add extra flaky sea salt or a squeeze of lemon if desired. Serve immediately so the toast stays crisp.

Leftovers: store components separately (avocado spread up to 24 hours with plastic pressed on the surface; toppings separately) and re-toast bread before assembling for best texture.