Cheesy Avocado Toast Flatbread Recipe

Prep avocados

Halve the avocados, remove the pits and scoop the flesh into a medium bowl. Add lemon juice, 1 tablespoon olive oil, crushed garlic (mince or grate the clove), kosher salt and black pepper.

Smash the avocado mixture with a fork until it reaches a chopped-smashed texture — some chunks should remain for texture. Taste and adjust seasoning with more salt, lemon, or pepper as desired.

Warm the flatbreads: heat a large skillet over medium-high heat. Brush each flatbread lightly with the remaining 1 tablespoon olive oil on one side. Place oiled-side down in the skillet and cook 1–2 minutes until golden and slightly charred, then flip and warm the other side 30–60 seconds. Alternatively, warm under a broiler for 1–2 minutes per side.

Cook the corn: in a small skillet, heat 1 tablespoon butter or olive oil over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until kernels are lightly browned and blistered in spots, about 5–7 minutes for fresh or thawed frozen corn.

Season the corn with smoked paprika and a pinch of salt and pepper. Remove from heat and set aside to cool slightly.

Prepare optional mix-ins: if using cherry tomatoes and red onion, halve the tomatoes and finely dice the red onion. Toss together in a small bowl with a pinch of salt to mellow the onion.

Spread: place a warmed flatbread on a cutting board. Using a spoon or offset spatula, spread about ¼ of the smashed avocado mixture evenly over the surface of the flatbread, leaving a ½-inch border.

Top: evenly distribute ¼ cup of the roasted corn over the avocado layer. Scatter a generous pinch (about ¾ oz) of crumbled cotija cheese over the corn, then top with a handful (about ½ cup) of baby arugula. If using, add halved cherry tomatoes and a sprinkle of diced red onion.

Finish: sprinkle a light pinch of red pepper flakes over each flatbread for heat. Drizzle a teaspoon of extra-virgin olive oil over the top and squeeze a wedge of lime across each flatbread just before serving. Garnish with microgreens or chopped cilantro if desired.

Repeat with remaining flatbreads and remaining ingredients to make four flatbreads in total. Serve immediately while the flatbreads are still slightly warm.