Avocado Toast Recipe

Prepare and toast bread

Preheat a skillet over medium-high heat (or use a toaster). Brush both sides of the 4 bread slices lightly with 1 tablespoon olive oil and sprinkle 1/4 teaspoon salt evenly. Toast the bread in the skillet 2–3 minutes per side until golden and crisp (or toast in a toaster until golden). Transfer toasted bread to a flat surface and keep warm.

Make the mashed avocado spread

Halve and pit 2 ripe avocados, scoop flesh into a medium bowl and mash with a fork until slightly chunky. Stir in 1 tablespoon fresh lime juice, 2 tablespoons finely diced red onion, 1 tablespoon chopped cilantro, 1/2 teaspoon minced jalapeño (if using), 1/8 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning or lime as needed. Keep covered to prevent browning.

Assemble spread on toast

Evenly distribute the guacamole mash across the 4 toasted bread slices, spreading to the edges to form a base layer about 1/4-inch thick.

Prepare avocado slices

Halve and pit the remaining 1 avocado, peel and slice into 1/4-inch thick slices. Lightly squeeze a lime wedge over the slices to prevent browning and add brightness.

Add fresh toppings

Top each guacamole-covered toast with a few diced/sliced pieces of the fresh avocado. Spoon about 2 tablespoons of pico de gallo or chunky salsa onto each slice (total about 1/2 cup across all toasts). Sprinkle 1/4 cup crumbled queso fresco or feta evenly over the toasts. Finish with 2 tablespoons microgreens or chopped cilantro and a light grind of freshly cracked black pepper (about 1/8 teaspoon).

If desired, lightly drizzle 1 teaspoon extra virgin olive oil over each toast and sprinkle 1/4 teaspoon red pepper flakes over the batch for heat. Serve immediately with remaining lime wedges on the side.