The Avocado Recipe

Prepare and toast bread

Brush both sides of the sourdough slices lightly with 1 tablespoon extra-virgin olive oil. Toast in a skillet over medium heat or in a toaster until golden brown and crisp, about 2–3 minutes per side in a skillet or 3–5 minutes in a toaster, until edges are slightly charred and the interior is warm. Remove and set on a cutting board.

Mash avocado

Halve and pit the avocado. Scoop flesh into a bowl and add 1 teaspoon lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon freshly cracked black pepper. Mash lightly with a fork until mostly smooth with a few small chunks for texture. Taste and adjust seasoning if needed.

Spread

Divide the mashed avocado evenly and spread it over the toasted sourdough slices, leaving a small border at the edges so the toast remains crisp.

Prepare tomatoes

If using small heirloom tomatoes, quarter them; if using larger ones, dice into roughly 1/2-inch pieces until you have about 1 cup. Place tomatoes in a small bowl and toss with 1 teaspoon extra-virgin olive oil and a pinch of Maldon salt (about 1/8 teaspoon) and a light grind of black pepper. This lightly seasons and brightens the tomatoes.

Dress arugula

Toss the baby arugula with the dressed tomatoes gently to combine. The oil on the tomatoes will lightly coat the arugula; do not overdress so the greens remain peppery and fresh.

Assemble on toast

Pile the dressed tomatoes and arugula on top of the avocado-spread toasts, dividing evenly between the two slices. Arrange so you have a mix of greens and tomato pieces on each slice.

Final seasoning

Finish each toast with a light flake of Maldon sea salt (about a pinch per slice, total 1/8 teaspoon), a light grind of freshly cracked black pepper (total 1/8 teaspoon), and drizzle about 1/2 teaspoon extra-virgin olive oil across both toasts for sheen and flavor.

Serve

Transfer to plates and serve immediately while toast is still crisp. Provide a fork and knife for easy eating.