Ingredients:

  • 2 slices Sourdough Bread (thick slices)
  • 1 tablespoon Extra Virgin Olive Oil (for brushing)
  • 1 large or 2 small Ripe Avocados (Hass)
  • 1 teaspoon Fresh Lime Juice
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 1 small Shallot, thinly sliced
  • 2 tablespoons Apple Cider Vinegar
  • 1/2 teaspoon Granulated Sugar
  • 1 teaspoon Toasted Sesame Seeds (Mixed or Black)
  • Small pinch Red Pepper Flakes (optional)
  • Pinch Flaky Sea Salt (Maldon, for finishing)

Instructions:

  1. Prepare Quick Pickled Shallots: Gently heat the apple cider vinegar and sugar in a small saucepan until the sugar dissolves. Pour the hot liquid over the thinly sliced shallots in a heatproof dish. Let steep for at least 10 minutes.
  2. Toast the Bread: Brush one side of each slice of sourdough lightly with olive oil. Toast in a dry skillet over medium heat or in a toaster until deeply golden brown and crisp.
  3. Prepare the Avocado: Halve and pit the avocados. Scoop the flesh into a mixing bowl. Add lime juice, kosher salt, and black pepper.
  4. Smash to Perfection: Using a fork, coarsely mash the avocado, ensuring some texture remains. Taste and adjust seasoning as needed.
  5. Assemble Base: Divide the avocado smash evenly between the two slices of toast, spreading it nearly to the edges.
  6. Final Toppings & Finish: Drain the pickled shallots and scatter them artfully over the avocado. Sprinkle with toasted sesame seeds and red pepper flakes (if using).
  7. Serve Immediately: Drizzle each piece with a final, high-quality thread of olive oil and a sprinkle of flaky sea salt just before serving.