Tomato, Mozzarella & Smashed Avocado Recipe

Prepare the bread

Brush both sides of the sourdough slices lightly with the 2 tbs extra-virgin olive oil. If using, spread a thin film of the 1 tbs unsalted butter on one side of each slice for extra richness.

Toast the slices in a hot skillet over medium-high heat (or under a grill/toaster) for 2–3 minutes per side, until golden and crisp and edges are slightly charred. Remove and set aside on a rack to keep crisp.

Prepare avocado

Halve and pit the avocados. Scoop flesh into a medium bowl and add the 1 tbs lemon juice immediately to prevent browning.

Using a fork, roughly mash the avocado to a chunky consistency (leave some texture). Season with 1 tsp sea salt, 1 tsp freshly ground black pepper and 1 tsp chilli flakes if using. Taste and adjust seasoning and lemon juice as needed.

Prepare tomatoes

Slice or dice the tomatoes depending on preference. Place in a bowl and toss with 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper to draw out flavor. Let rest for 5 minutes, then drain any excess liquid so toast does not get soggy.

Prepare mozzarella & basil

Tear or slice the fresh mozzarella into bite-sized pieces. Roughly tear basil leaves.

Gently combine the tomatoes with the mozzarella and basil. Drizzle 2 tsp balsamic glaze over the mixture and toss lightly to coat.

Spread a generous layer of the smashed avocado over each warm toast slice, leaving a small border around the edges.

Top the avocado with an even portion of the tomato and mozzarella mixture, distributing basil and cheese so every slice has balance.

Drizzle the 1 tsp finishing extra-virgin olive oil over each assembled toast. If desired, grate a little lemon zest over the top and add an extra pinch of black pepper or chilli flakes.

Serve immediately while toast is still crisp. Leftovers: keep components separately (avocado will brown) and assemble just before serving.