Preheat oven to 200°C (400°F) or heat a grill pan over medium-high. Lightly brush both sides of the 4 bread slices with 2 tbs extra-virgin olive oil. Place on a baking sheet and toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Alternatively, grill 2–3 minutes per side until charred spots appear. Remove and set aside to cool slightly.

When toasting is complete, rub the cut side of the reserved 1/2 lemon gently over each slice to impart brightness, using about half the lemon for all slices. Sprinkle the slices very lightly with 1/2 tsp of the sea salt (reserve remaining salt for the broccoli rabe and avocado).

Vegetables & Toppings

Blanch broccoli rabe

Bring a large pot of salted water to a rolling boil. Add the trimmed broccoli rabe (300 g) and blanch for 1.5–2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and squeeze out excess water. Roughly chop into 1–1.5 cm pieces.

Sauté broccoli rabe

In a large skillet, heat 1 tbs olive oil over medium heat. Add 1 minced garlic clove and cook, stirring, until fragrant (about 30 seconds) but not browned. Add the chopped broccoli rabe and 1/2 tsp red pepper flakes. Sauté 2–3 minutes until heated through and flavors meld. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Remove from heat and set aside.

Prepare avocado spread

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash with a fork to a chunky-smooth consistency. Add juice from the remaining 1/2 lemon, 1 minced garlic clove (optional—use only if you want a garlicky note), 1/4 tsp sea salt, and 1/4 tsp black pepper. Mix in 1 tbs grated Pecorino Romano (reserve remaining cheese for finishing). Taste and adjust seasoning; the mash should be bright and slightly tangy.

Assemble tartines

Spread an even layer of the avocado mash (about 2–3 tbs) onto each toasted bread slice. Top each with a generous mound of the sautéed broccoli rabe (divide evenly). Sprinkle the remaining 2 tbs grated Pecorino evenly over the tartines. Finish with a light drizzle of 1 tbs extra-virgin olive oil and a pinch of red pepper flakes to taste.

If using garnishes, scatter 1/2 cup microgreens or baby arugula and 2 tbs toasted pine nuts or chopped walnuts over the tartines. Finish with a light squeeze of lemon juice from the last 1/2 lemon half and an additional crack of black pepper. Serve immediately.