A Note on This Recipe
Avocado has a naturally nutty, buttery flavor that holds up best against something with real intensity, salty, tangy, pungent, ingredients that don’t just sit on top but actually cut through the richness.
These three toasts lean into that: salami, olives, and feta for a Mediterranean version; smoked salmon, red onion, and lemon for something brighter and more savory; and tomato, basil, and balsamic for a lighter, classic pairing. All three start the same way, a good rustic bread (ciabatta, campagne, or similar) and a solid layer of avocado, then it’s the toppings doing the work. A finishing drizzle of olive oil ties everything together without overpowering it, no special sauce needed.
Mediterranean Avocado Toast
Prepare the Ingredients
Slice the cucumber into thin rounds. Halve the avocado, then cut into thick slices. Cut the salami into half-moons and slice the olives.
Assemble the Toast
Arrange the avocado, salami, and cucumber on toasted bread, layering as needed. Top with olives and feta cheese. Finish with freshly ground pepper and a drizzle of olive oil.
Smoked Salmon Avocado Toast
Prepare the Ingredients
Thinly slice the red onion and cut the smoked salmon into wide strips.
Assemble the Toast
Scoop the avocado onto the toasted bread and mash with a fork. Season lightly with salt and pepper. Arrange the smoked salmon on top, then add red onion. Squeeze lemon juice over the salmon and finish with more pepper, feta cheese, and a drizzle of olive oil.
Avocado Caprese Toast
Prepare the Ingredients
Slice the tomato and avocado into similar thickness. Wash and pat dry the basil leaves.
Assemble the Toast
Arrange alternating slices of avocado, tomato, and basil on toasted bread. Season with salt and pepper, then sprinkle with Parmesan cheese. Finish with a drizzle of olive oil and balsamic glaze.
Tip: If you don’t have balsamic glaze, reduce balsamic vinegar in the microwave or on the stovetop until thickened.
Ingredients
- Avocado
- Salami
- Persian or English cucumber
- Green olives
- Crumbled feta cheese
- Extra virgin olive oil
- Salt and pepper
- Ciabatta, campagne, or any rustic artisan bread
- Avocado
- Smoked salmon
- Red onion
- Crumbled feta cheese
- Lemon juice
- Extra virgin olive oil
- Salt and pepper
- Ciabatta, campagne, or any rustic artisan bread
- Avocado
- Vine-ripe tomato
- Fresh basil leaves
- Shredded parmesan cheese
- Balsamic glaze
- Extra virgin olive oil
- Salt and pepper
- Ciabatta, campagne, or any rustic artisan bread
Instructions
- Slice the cucumber into rounds, cut the avocado into thick slices, cut the salami into half-moons, and slice the olives.
- Toast the bread until golden. Arrange the avocado, salami, and cucumber on top, then finish with olives, feta, freshly ground pepper, and a drizzle of olive oil.
- Thinly slice the red onion and cut the smoked salmon into wide strips.
- Toast the bread until golden. Scoop the avocado onto the toast and mash with a fork, then season with salt and pepper.
- Arrange the smoked salmon and red onion on top, squeeze over some lemon juice, and finish with feta, more pepper, and a drizzle of olive oil.
- Slice the tomato and avocado into similar thickness and wash and pat dry the basil leaves.
- Toast the bread until golden. Arrange alternating slices of avocado, tomato, and basil on top.
- Season with salt and pepper, sprinkle with Parmesan, and finish with a drizzle of olive oil and balsamic glaze.
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