The Best Avocado Toast Recipe

Prepare and toast the bread

Preheat the oven to 375°F (190°C) or use a toaster/toaster oven. Brush both sides of the 4 bread slices lightly with 1 tbs extra-virgin olive oil. Arrange on a baking sheet and toast in the oven until golden and crisp at the edges, about 6–8 minutes, flip, then toast another 4–6 minutes. If using a toaster, toast until well-browned and crisp. Remove from oven/toaster and keep warm.

While slices are still warm, cut the garlic clove in half and rub the cut side over the top surface of each toast slice once or twice to impart a subtle garlic note. Set aside.

Make the avocado mash

Halve the 2 avocados, remove pits and scoop the flesh into a bowl. Add 1.5 tbs fresh lemon juice, 1 tbs extra-virgin olive oil (for mash), a pinch of flaky sea salt and a few grinds of black pepper. Mash with a fork to your preferred texture — slightly chunky is recommended for best mouthfeel. Stir in 1/4 tsp red pepper flakes if using. Taste and adjust salt, pepper, or lemon as needed.

Toast the pepitas and dress the arugula

Place 2 tbs pepitas in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly popping, 2–3 minutes. Transfer to a small bowl. In the same skillet (off heat) or a bowl, toss 1 cup arugula with 1 tbs extra-virgin olive oil (for arugula) and 1 tbs balsamic glaze until lightly coated.

Assemble the toasts

Spread a generous layer of the avocado mash onto each garlic-rubbed toast slice. Top each slice with a small handful of dressed arugula, then sprinkle evenly with 1/4 cup crumbled queso cotija and the toasted pepitas.

Finish each toast with a light drizzle of 1/2 tbs extra-virgin olive oil (for finishing drizzle) and an optional extra drizzle of balsamic glaze if you like more tang. Season to taste with flaky sea salt and freshly ground black pepper. Serve immediately while the toast is still warm and crisp.