Pat the slices dry if damp. Brush both sides lightly with olive oil (about 1 tsp divided) and spread 1 tablespoon of room-temperature butter on one side of each slice.

Toast

Heat a skillet or griddle over medium heat. Toast the bread, butter side down first, until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a 375°F (190°C) oven for 6–8 minutes until crisp. Keep warm.

Toppings — Savory

Make avocado mash

Halve and pit the avocado. In a small bowl, mash the flesh with lemon juice, 1/8 tsp salt and 1/8 tsp black pepper until slightly chunky.

Assemble savory slice

Spread 1 tablespoon goat cheese on one toasted slice, then top with the avocado mash. Layer on smoked salmon if using (1 oz per slice), arrange thin radish slices and a small handful (about 2 tablespoons) of microgreens or baby arugula. Drizzle with 1/4 tsp extra-virgin olive oil, finish with a pinch of flaky sea salt, remaining black pepper and a light scattering of lemon zest. If you like heat, sprinkle a pinch (about 1/16 tsp) of chili flakes.

Toppings — Sweet

Prepare sweet topping

On the second toasted slice, spread 3 tablespoons ricotta evenly. Arrange sliced figs or strawberries over the ricotta. Drizzle with 1 teaspoon honey and sprinkle the chopped toasted nuts on top. Finish with a tiny pinch (about 1/8 tsp) flaky sea salt to contrast the sweetness.

Finishing & Garnish

Plate both slices side by side. Add any remaining microgreens between slices for presentation. Serve immediately so the toast stays crisp. The recipe yields two contrasting slices — one savory, one sweet — designed to be eaten together or separately.