Avocado Toast Recipe

Prepare and toast brioche

Bring brioche slices to room temperature if chilled. Spread 1/2 tbs unsalted butter on each slice (use remaining butter for pan). Brush one side lightly with olive oil. Heat a large skillet or griddle over medium heat until shimmering. Place brioche slices butter-side down in the skillet and toast 1–2 minutes until golden brown and crisp. Flip and toast the other side 30–60 seconds just to warm through. Alternatively, toast under a broiler or in a toaster oven until golden. Keep warm on a wire rack.

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium bowl.

Make garlic-lemon avocado mash

Add the grated garlic, lemon juice, olive oil, 2 1/2 tsp sea salt, and 3/4 tsp freshly ground black pepper to the avocado. Mash with a fork to your desired texture—leave it slightly chunky for best texture. Taste and adjust seasoning: add the remaining sea salt or pepper if needed. If you like heat, stir in the red pepper flakes.

If quick-pickling onions (optional)

If you don't have store-bought pickled onions: thinly slice one small red onion (about 1/2 cup sliced). In a small saucepan, bring 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt to a simmer until sugar dissolves. Pour hot brine over onions in a jar, cool to room temperature, then refrigerate at least 15–30 minutes (longer for milder flavor). Use 1/2 cup for this recipe.

Prepare radishes and greens

Thinly slice radishes on a mandoline or sharp knife. Pat microgreens or arugula dry. Keep toppings ready to assemble.

Spread 3–4 tablespoons of the avocado mixture onto each warm brioche slice, leaving a small border so the bread remains crisp.

Top each toast with an even portion of pickled red onions (about 2 tablespoons per slice) and arrange 4–6 thin radish slices on top for crunch and color.

Add a small handful (about 1 tablespoon) of microgreens or arugula if using. Sprinkle the toasted sesame seeds or hemp seeds across the toasts.

Finish with a light pinch of flaky sea salt and a crack of freshly ground black pepper over each toast. Optionally, drizzle a few drops of extra-virgin olive oil or a squeeze of lemon if you prefer more brightness.

Serve immediately so the brioche stays crisp.