Avocado Toast Recipe
Choose: Toasted sourdough with roasted red pepper & balsamic glaze OR Toasted 9-grain with mixed greens & lemon poppyseed dressing
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Ingredients
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Common Base
Option 1 — Roasted Red Pepper & Balsamic Glaze (for sourdough)
Option 2 — Mixed Greens & Lemon Poppyseed Dressing (for 9-grain)
Method
Common Base
Toast bread
Heat a toaster or skillet. Lightly brush both sides of the chosen bread (sourdough for option 1 or 9-grain for option 2) with 1/2 tablespoon olive oil. Toast until golden and crisp, about 2–4 minutes per side in a skillet or 2 cycles in a toaster. Transfer to a plate.
Prepare avocado
Halve the avocado, remove the pit, and scoop flesh into a bowl. Mash with a fork to your desired texture (smooth or slightly chunky). Stir in remaining 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning; add a squeeze of lemon if desired.
Assemble base
Spread the mashed avocado evenly over each toasted slice. Leave space for the option-specific toppings (below).
Option 1 — Roasted Red Pepper & Balsamic Glaze (sourdough)
Prepare peppers
If using jarred roasted peppers, drain and pat dry with paper towel. Slice each pepper strip into 1/4-inch ribbons. In a small bowl, toss the pepper ribbons with the minced garlic and a pinch (about 1/16 tsp) of salt to marry flavors for 1–2 minutes.
Top toast
Lay the roasted red pepper ribbons over the avocado on the toasted sourdough. Scatter sliced basil leaves and sprinkle the optional crumbled goat cheese or feta over the top.
Finish with glaze
Drizzle about 1 tablespoon balsamic glaze across the assembled toast in a thin stream. If you like heat, sprinkle a light dusting (1/8 tsp) of red pepper flakes. Serve immediately.
Option 2 — Mixed Greens & Lemon Poppyseed Dressing (9-grain)
Make dressing
In a small bowl, whisk together 1 tablespoon fresh lemon juice, 1 tablespoon Greek yogurt, 1/2 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon poppy seeds, and the minced 1/2 shallot. Season with a pinch of salt and a few grinds of black pepper. If dressing is too thick, thin with up to 1/2 teaspoon water.