Avocado Toast Recipe

Prepare bread

Preheat a skillet over medium heat for 1–2 minutes, or set your toaster to medium-high. Brush both sides of the sourdough slices lightly with 1 tsp olive oil (or spread 1 tsp butter if using) to promote even browning.

Toast the bread: place the slices in the hot skillet or toaster. Toast until golden and crisp at the edges, about 2–3 minutes per side in a skillet or 2–3 cycles in a toaster, adjusting for your equipment. Remove and set aside on a rack so steam doesn’t make them soggy.

Prep the avocado

Cut the avocado in half, remove the pit and scoop the flesh into a small bowl. Mash with a fork to your preferred texture: mostly smooth with a little chunkiness recommended for structure on the toast.

Season: stir in 1 tablespoon fresh lemon juice, 1 tsp sea salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes. Taste and adjust salt, pepper or lemon if needed.

Assemble

Spread an even layer of the mashed avocado over each toasted sourdough slice (use about half the avocado mixture per slice). Arrange halved cherry tomatoes over the avocado.

Garnish and season: sprinkle 1/4 tsp flaky sea salt and a few turns of freshly ground black pepper over each toast. Drizzle about 1 tsp extra-virgin olive oil across both slices, then scatter 1/4 cup microgreens or torn basil leaves on top.

Serve immediately: transfer to a plate and serve right away so the toast remains crisp. Optional: add a squeeze of extra lemon or a sprinkle of additional red pepper flakes to taste.