📝 About This Recipe
Transform the quintessential modern breakfast into an elegant hors d'oeuvre with these crisp, vibrant toast points. We utilize high-quality sourdough and buttery Hass avocados, layered with a hint of citrus and a kick of heat to create a sophisticated bite. These points are defined by their textural contrast—crunchy golden bread meeting a velvety, herbaceous cream—making them the perfect centerpiece for a brunch spread or a light afternoon snack.
🥗 Ingredients
The Toast Base
- 4 thick slices Sourdough Bread (preferably a crusty boule)
- 3 tablespoons Extra Virgin Olive Oil (high quality for brushing)
- 1 piece Garlic Clove (peeled and left whole for rubbing)
The Avocado Mash
- 2 large Hass Avocados (ripe but firm to the touch)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Flaky Sea Salt (plus more for finishing)
- 1 tablespoon Fresh Chives (finely minced)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1 small Shallot (very finely minced)
Garnish and Finish
- 2 small Watermelon Radishes (sliced paper-thin on a mandoline)
- 1/2 teaspoon Aleppo Chili Flakes (for a mild, smoky heat)
- 1/4 cup Microgreens (arugula or radish sprouts work best)
- 1 tablespoon Toasted Pepitas (for added crunch)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Arrange the sourdough slices on a large baking sheet.
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2
Using a pastry brush, lightly coat both sides of each bread slice with the extra virgin olive oil. This ensures a uniform, golden-brown crunch.
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3
Toast the bread in the oven for 4-5 minutes per side, or until the edges are golden and the center is crisp but still has a slight chew.
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4
Immediately upon removing the toast from the oven, rub the peeled garlic clove over one side of each hot slice. The heat will melt the garlic into the bread, providing a subtle aromatic base.
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5
While the bread cools slightly, halve the avocados and remove the pits. Scoop the flesh into a medium mixing bowl.
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6
Add the lemon juice, minced shallots, chives, cilantro, and flaky sea salt to the avocado. The lemon juice prevents oxidation and provides essential acidity.
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7
Using a fork, mash the mixture until it reaches your desired consistency. I recommend leaving it slightly chunky for a more rustic, artisanal feel.
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8
Trim the crusts off the toasted sourdough slices to create clean rectangles, then cut each slice diagonally twice to create four triangular 'points' per slice.
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9
Generously spread the avocado mash onto each toast point, smoothing it out to the edges.
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10
Layer 2-3 slices of the paper-thin radish carpaccio on top of the avocado, slightly overlapping them for visual appeal.
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11
Sprinkle a pinch of Aleppo chili flakes and freshly cracked black pepper over each point.
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12
Garnish with a small cluster of microgreens and a few toasted pepitas for a professional, restaurant-quality finish.
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13
Finish with a final tiny drizzle of olive oil and a pinch of flaky salt. Serve immediately while the toast is still crisp.
💡 Chef's Tips
Choose avocados that give slightly under gentle pressure; if they are too soft, the mash will be greasy rather than creamy. To keep your radish slices ultra-crisp, soak them in a bowl of ice water for 10 minutes before drying and serving. If you don't have Aleppo chili, a mix of sweet paprika and a tiny pinch of cayenne is an excellent substitute. Avoid mashing the avocado too far in advance; even with lemon juice, the freshest flavor comes from a mash made within 30 minutes of serving. For the cleanest 'points', use a serrated bread knife to cut the toast to prevent crushing the airy sourdough structure.
🍽️ Serving Suggestions
Pair with a chilled glass of Prosecco or a dry Rosé for a sophisticated brunch. Serve alongside soft-poached eggs for a more substantial meal. Accompany with a side of smoked salmon or prosciutto for an added protein boost. Offer a small bowl of chili crisp on the side for guests who prefer an extra kick of spice. Complements a fresh cucumber and mint infused water perfectly.