Easiest Way to Make Super Quick Homemade Gourmet Avocado Toast

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The ingredients needed to make Gourmet Avocado Toast:

1. Make ready 1 Large Ripe Avocado
2. Get 2 Large Pieces of Sourdough Bread
3. Get Crumbled Feta Cheese
4. Take Leaves Fresh Arugula
5. Make ready 1 Squeeze Fresh Lime Juice
6. Take 1 Light Drizzle of Olive Oil
7. Make ready Red Chili Flakes
8. Get Coarse Rock Salt OR Himalayan Pink Salt
9. Get Coarsely Ground Black Pepper

Yes, we're aware that this crunchy-yet-creamy combo is delicious, nutritious and easy to make, but let's keep it real: The classic version of avocado toast (crispy bread + smashed avocado + sea salt + olive oil. Gourmet Avocado Toast Made with Pina Colada Guacamole, Tomatoes and capers. Make it for Brunch or a Light Lunch Recipe. Top the bread with the avocado.

Steps to make Gourmet Avocado Toast:

1. Prepare your Avocado by slicing it in half lengthwise running your knife into the top narrow half and then circling it all around the pit. Twist the two halves of the avocado to separate it and then remove the pit by giving it a firm whack with your knife blade and then twisting it out.
2. Dice the avocado by running your knife lengthwise down the flesh so that the tip of your knife just touches the skin at the bottom. Make vertical cuts about a cm apart and then make horizontal cuts across also about a cm. Use a spoon to scoop out the diced avocado.
3. Toast your sourdough bread using either a toaster or my favourite method: under a broiler. You'll have to be more careful when it's under the broiler since it can burn very quickly but the result is a nice crispy crust on top while the rest of the slice remains chewy.
4. Place the diced avocado evenly over the toast pieces and press down gently just so they cling to the bread a little bit. Top with crumbled feta, a squeeze of lime juice, a sprinkle of coarse salt, black pepper, chili flakes, and arugula leaves.

Make it for Brunch or a Light Lunch Recipe. Top the bread with the avocado. Mash the avocado lightly with a fork. Drizzle with the oil and lemon juice. Sprinkle with ½ teaspoon salt and the red pepper.

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