Avocado Toast Recipe

Toast bread

Preheat a skillet over medium-high heat or set a broiler. Brush both sides of the bread slices lightly with 2 tbs extra-virgin olive oil (or spread butter if using). Toast in the skillet 2–3 minutes per side until golden and crisp, or broil 1–2 minutes per side, watching closely to avoid burning. Keep warm.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth with some small chunks remaining. Stir in 1 tbs lime juice, 1 tsp sea salt, 1/2 tsp black pepper and red pepper flakes if using. Taste and adjust seasoning. Cover and set aside until ready to assemble.

Heat 1 tsp neutral oil in a small saucepan over medium heat. Add the minced shallot and cook, stirring, 1–2 minutes until translucent but not browned.

Add the minced ginger and cook another 30 seconds until fragrant. Add the halved tomatoes, 2 tbs brown sugar, 1 tbs apple cider vinegar, 2 tbs water, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring occasionally, 10–12 minutes until the tomatoes have broken down and the mixture is glossy and jammy. If it gets too dry, add a splash of water. Taste and adjust sweetness or acidity with more sugar or vinegar as needed. Remove from heat and let cool slightly; the jam will thicken as it cools.

In a bowl, combine the washed frisée and chopped herbs. Drizzle with 1 tsp lemon juice and 1 tsp extra-virgin olive oil. Season with 1/4 tsp sea salt and 1/4 tsp black pepper. Toss gently to combine. The salad should be lightly dressed and bright.

Divide the toasted bread slices between 4 plates. If using, spread a thin layer of butter on the warm toast first for extra richness.

Generously spread the smashed avocado over each toast slice, leaving a small border around the edges to prevent sliding.

Spoon 1–2 tbs of the warm tomato-ginger jam over the avocado on each slice, distributing evenly so each toast has a bit of jam.

Top each slab with a small mound (about 1/2 cup loosely packed) of the herb frisée salad. Arrange microgreens or baby herbs on top if using.

Finish with a pinch of flaky sea salt and a crack of fresh black pepper over each toast. Serve immediately while toast is crisp and jam is slightly warm.