Avocado Toast Recipe

Prepare avocado

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Use a fork to mash to a slightly chunky consistency (small visible pieces).

Add lemon juice, 1 tsp olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes to the mashed avocado. Mix gently to combine and taste; adjust salt, pepper or lemon as needed. Keep covered until assembling to prevent browning.

Halve or quarter the cherry tomatoes so pieces are bite-sized. Place in a small bowl.

Add 1 tsp balsamic vinegar, 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp pepper and the sliced basil to the tomatoes. Toss gently to coat and let sit for 5–10 minutes to macerate so juices develop.

Toast the sourdough: heat a skillet over medium or preheat a toaster/oven to 400°F (200°C). Lightly butter or brush both sides of each slice with the 1 tbsp butter/olive oil. Toast in the skillet 2–3 minutes per side until golden and crisp, or bake/toast until edges are crisp and slightly charred. Remove from heat.

Spread a generous layer (about 3–4 tbsp) of the avocado mash evenly over each warm sourdough slice, leaving a small border at the edges.

Spoon the marinated tomato mixture over the avocado on each slice, distributing evenly.

Drizzle about 1/2 tablespoon balsamic glaze over each toast (total ~2 tbsp for four slices). Sprinkle flaky sea salt to finish and add microgreens or baby arugula if using.

Serve immediately so toast remains crisp. Optionally grind extra black pepper on top.

Place 2 cups of mixed seasonal fruit in a small bowl. If desired, toss with 1/2 tsp lemon juice and the chopped mint to brighten flavors.

Serve the fruit alongside the avocado toasts as a refreshing complement.