Miso-avocado Toast Recipe

Make the miso marinade

In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon light soy sauce (or tamari), 1 teaspoon neutral oil, 1 teaspoon fresh lemon juice and 1 teaspoon kosher salt until smooth and homogenous. Taste and adjust: it should be savory with a touch of sweetness and acidity.

Prepare the avocados

Halve and pit the 2 ripe avocados. Using a spoon, carefully scoop each half out in one piece if possible. Place avocado halves cut-side up in a shallow container or small baking dish just large enough to hold them without crowding.

Marinate

Brush or spoon the miso marinade evenly over the cut surfaces of the avocado halves so they are coated. Cover the dish tightly with plastic wrap and refrigerate for 45–60 minutes to allow flavors to penetrate. If you prefer a quicker option, marinate at least 20 minutes but longer improves depth.

Optional: thin slice for more surface area

If you prefer the avocado sliced rather than halved on the toast, after marinating, remove avocado halves and thinly slice them lengthwise (about 1/4 inch slices). Keep marinade residue to spread on toast as well.

Prepare the bread

Bring bread to room temperature if chilled. Heat a skillet over medium or preheat a toaster or oven broiler. Lightly brush both sides of the 4 bread slices with about 1 tablespoon of melted butter or olive oil.

Toast the bread

Toast bread in the hot skillet until golden and crisp, about 2–3 minutes per side, or toast in a toaster/under broiler until evenly browned. Aim for crisp exterior and slightly tender interior so it holds the avocado without becoming soggy.

Season the toasts

While still warm, optionally rub the toasted bread with a cut clove of garlic for subtle flavor (optional). Lightly sprinkle each slice with a pinch of kosher salt if desired.

Assemble the toast

Remove marinated avocado from refrigerator. If halves were kept, either spoon the marinated flesh onto the toast and roughly smash with a fork, or place the sliced avocado pieces across each slice (2 slices of avocado per toast). If any remaining marinade is in the dish, spoon a small amount over the assembled avocado for extra flavor.

Garnish and finish

Scatter 1 teaspoon toasted sesame seeds total over the 4 toasts, divide and sprinkle 2 tablespoons thinly sliced scallions, and 1 teaspoon red pepper flakes or shichimi togarashi across the toasts. Add microgreens or arugula if using. Finish with 1/4 teaspoon freshly ground black pepper divided over the toasts. Serve immediately so bread remains crisp.