Toasted Bagel Topped With Avocado And Pico De Gallo Smash Recipe

Split and toast bagel

Slice the bagel in half. Lightly butter or brush each cut side with 1 tsp butter or olive oil. Toast in a toaster, oven at 200°C (400°F) under a broiler, or on a skillet until golden and crisp, about 2–4 minutes per side depending on method. Keep warm.

Scoop the flesh of 1/2 ripe avocado into a small bowl. Add 1/2 tablespoon lime juice, 1/4 tsp kosher salt, 1/8 tsp black pepper and 1/8 tsp red pepper flakes. Using a fork, mash to a chunky but spreadable consistency (leave small pieces for texture). Taste and adjust salt or lime if needed.

Combine the 1/2 diced tomato, 1 tablespoon finely diced red onion, 1 tablespoon chopped cilantro, 1/2 tsp minced jalapeño, 1/2 tablespoon lime juice and 1/8 tsp kosher salt in a small bowl. Stir gently to combine. Let sit 5–10 minutes to allow flavors to meld.

Heat a grill pan or skillet over medium-high heat. Brush the cut side of the tomato half with 1/2 tablespoon olive oil and sprinkle with 1/8 tsp kosher salt and a pinch (about 1/16 tsp) black pepper. Place cut-side down on the hot pan and cook until grill marks form and the tomato softens slightly, about 3–4 minutes. Flip and heat the skin side 30–60 seconds. Remove from heat and keep warm.

Place the toasted bagel halves on a plate, cut side up. Spread the avocado smash evenly over the cut surface of each half, dividing the mixture between them.

Top the avocado with a generous spoonful of pico de gallo, pressing lightly so it adheres.

Set the grilled tomato half alongside the topped bagel. Drizzle a little extra-virgin olive oil (about 1/2 tsp) over the tomato and/or bagel if desired and garnish with microgreens or a few cilantro leaves.

Serve immediately while the bagel is still warm and the tomato is slightly warm.