Avocado Toast with Lemon and Red Pepper
A double-layered approach for the perfect creamy and crunchy balance.
Why This Recipe Works
Using both mashed and sliced avocado provides a superior texture and ensures the topping stays put. This simple version relies on a bright lemon dressing to cut through the richness of the fruit.
Instructions
Whisk the oil, lemon zest, lemon juice, salt, and pepper in a small bowl until combined. Add the chopped avocado and mash into the dressing with a fork until the mixture is relatively smooth but still has some small chunks for texture.
Position an oven rack 4 inches from the broiler element and heat the broiler. Arrange the bread on a foil-lined baking sheet and broil until deep golden on both sides, about 1 to 2 minutes per side—stay close, as the bread can turn from toasted to burnt very quickly.
Spread the mashed avocado mixture evenly over the warm toasts and top with the avocado slices. Finish with a sprinkle of salt and red pepper flakes and serve immediately while the bread is still hot and crackling.
Frequently Asked Questions
Can I freeze this recipe?
Avocado toast is best enjoyed immediately. Leftovers can be refrigerated for up to 1 day, but the toast will soften.
