Toast Trio Recipe

Prepare oven or toaster

Preheat the oven to 375°F (190°C) if using the oven method. Alternatively, set a toaster to medium-high. Line a baking sheet with foil if using the oven.

Prep bread

Brush both sides of all 6 sourdough slices lightly with olive oil (about 2 tbs total) and a light spread of butter on one side. This helps get an even, golden crust and adds flavor.

Toast bread

Place slices on the baking sheet or in the toaster. Toast in the oven for 8–10 minutes, flipping once halfway, until edges are golden and centers are crisp. If using a toaster, toast until golden. Remove and keep warm.

Mash avocado

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky. Add 1 tablespoon fresh lemon juice, 1/4 tsp sea salt (from the basic salt) and 1/8–1/4 tsp freshly ground black pepper; mix to combine.

Assemble avocado toast

Spread the mashed avocado evenly over two toasted sourdough slices. Sprinkle a light pinch of red pepper flakes (about 1/8–1/4 tsp) on each, then top with a small handful (approx. 1/4 cup total) of microgreens or baby arugula. Drizzle a little extra virgin olive oil (about 1/2 tsp) and finish with a tiny pinch of sea salt flakes.

Prepare ricotta

Stir the ricotta in a small bowl to loosen it. If you prefer it sweeter or creamier, mix in 1 teaspoon of honey and a pinch of salt.

Assemble ricotta toast

Spread about 1/2 cup of ricotta mixture evenly across two toasted slices (roughly 1/4 cup ricotta per slice). Arrange sliced figs on top (3 slices per toast). Sprinkle toasted chopped walnuts evenly over the figs. Drizzle each toast with 1 teaspoon of honey and a small pinch of sea salt flakes to brighten flavors.

Prepare tomato mix

Place halved tomatoes (1 cup) in a small bowl. Finely mince the garlic clove and add to the tomatoes. Add the chiffonaded basil leaves, 1 teaspoon balsamic vinegar, a drizzle (about 1/2 tsp) of extra virgin olive oil, and a pinch of sea salt and pepper. Toss gently to combine and let sit for 2–3 minutes so flavors meld.

Assemble tomato toast

Rub the warm toast slices lightly with the cut side of an extra garlic clove if you like more garlic aroma (optional). Spoon the tomato mixture evenly over two toasted slices. Finish with another small drizzle of olive oil, a few basil ribbons for presentation, and a sprinkle of sea salt flakes and freshly ground pepper.

Arrange the three different toasts (two slices each) on a serving platter. Optionally, garnish the platter with extra microgreens, a small bowl of extra honey, and lemon wedges. Serve immediately while toasts are still slightly warm for best texture.