Monica's Avocado Toast Recipe

Prepare bread

Brush both sides of the bread slices lightly with 1 tbs extra-virgin olive oil so they crisp evenly.

Toast bread

Toast the oiled slices in a hot cast-iron skillet or nonstick pan over medium-high heat for 2–3 minutes per side until golden and crisp. Alternatively, broil on a sheet pan 1–2 minutes per side, watching closely to avoid burning. Transfer toasted slices to a wire rack so they stay crisp.

Prep avocado

Halve the avocados, remove the pits, and scoop the flesh into a medium bowl.

Season and mash

Add 1 tbs lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes to the avocado. Use a fork to mash to your preferred texture — leave it a bit chunky for more texture or smooth for a creamier spread. Taste and adjust salt, pepper, or lemon as needed.

Toast pepitas

Place 2 tbs pepitas in a small dry skillet over medium heat. Toast, stirring frequently, for 2–3 minutes until they pop lightly and smell nutty. Remove from heat and set aside to cool.

Assemble

Spread an even layer of the mashed avocado over each toasted bread slice (about half the avocado mixture per slice). Top the avocado with a small handful (~1/2 cup total) of arugula, then sprinkle 1 tbs crumbled cotija per slice and divide the toasted pepitas evenly over both toasts.

Finish and serve

Drizzle each toast with about 1/2 tbs extra-virgin olive oil and 1/2 tbs balsamic glaze (divide evenly). Finish with a light pinch of sea salt flakes and an extra crack of black pepper. Serve immediately so the bread stays crisp.

Tips: If you prefer extra tang, substitute balsamic glaze with a squeeze of fresh lemon. For a heartier brunch, serve with a fried or poached egg on top.