Equipment
Toaster
or Grill pan or oven broiler
Small mixing bowl
Fork
Ingredients
1 serving
Base
- 1 sourdough bread, thick slice
- ½ hass avocado, ripe
Seasoning and Finish
- 5 ml lemon juice, freshly squeezed
- 5 ml extra virgin olive oil
- 1 g flaky sea salt
- ½ g black pepper, freshly cracked
Optional Kick
- ½ garlic, peeled
- 1 g red chilli flakes
Nutrition (per serving)
343
Calories
9g
Protein
45g
Carbs
13g
Fat
7g
Fiber
3g
Sugar
1266mg
Sodium
Method
01
Toast the sourdough slice until deeply golden and crisp on the outside while retaining a slightly chewy interior.
3mLook for: Golden brown edgesFeel: Crisp and rigid surface
02
While the toast is still hot from the toaster, lightly rub one side with the cut side of the halved garlic clove to infuse it with aromatic oils.
03
Scoop the avocado flesh into a small bowl. Add the lemon juice, flaky sea salt, and black pepper. Roughly mash with a fork, intentionally leaving some chunky pieces.
1mLook for: A mix of smooth green paste and distinct chunks
04
Spoon the smashed avocado generously over the garlic-rubbed toast. Drizzle with extra virgin olive oil and sprinkle with red chilli flakes.
05
Serve immediately while the toast is warm and crisp beneath the cool avocado.
Chef's Notes
- Rubbing a cut raw garlic clove on hot toast is a classic bruschetta technique; the heat and abrasive surface of the bread gently cook and grate the garlic simultaneously, releasing pure aroma without the harsh bite of raw mince.
- Always season avocado with salt and acid immediately after opening. The salt elevates the naturally flat fat profile, while the acid inhibits enzymatic browning.
- Resist the urge to create a completely smooth puree. The textural contrast between a creamy emulsion and firm, fresh chunks is the hallmark of a professional-level avocado toast.
