Preheat a skillet over medium-high heat or preheat a toaster. Brush both sides of the sourdough slices lightly with 1 tablespoon olive oil (or spread butter on one side if preferred). Toast the slices 2–3 minutes per side in the skillet until golden and crisp, or toast in a toaster until evenly browned. Transfer to a plate and keep warm.

Avocado topping

Prepare avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash the avocado to your desired texture (smooth or slightly chunky).

Season avocado

Add 1 teaspoon fresh lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper to the mashed avocado. Mix thoroughly and taste; adjust salt/lemon/pepper to preference. Keep mixture slightly loose so it spreads easily.

Finishing & garnish

Assemble toast

Divide the seasoned avocado between the two toast slices, spreading it evenly to the edges.

Add tomatoes and season

Scatter the halved cherry tomatoes over the avocado. Sprinkle 1/4 teaspoon crushed red pepper flakes for heat and drizzle 1 teaspoon extra virgin olive oil over each toast.

Garnish and optional cheese

Top with 2 tablespoons microgreens or chopped fresh herbs. If using, sprinkle 2 tablespoons crumbled feta or goat cheese. Finish with an extra pinch of salt and a crack of black pepper to taste.

Serve

Serve immediately while the toast is still crisp. Optionally serve with lemon wedges on the side.