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Likely, I’m not the first to tell you about Avocado Toast. Maybe, like me, you saw it here or here and thought, “Yum, I should try that.” But maybe, like me, it took you months to finally get around to it (like how long I waited to try Welsh Rarebit – big mistake!).

Avocado Toast

But it’s September now, and soon we’ll be covering our barbecue and starting to dream of soup.

bread and avocado

 You could certainly make these with broiled bread, but they won’t be quite the same. They won’t have that smoky flavor that you only get from the grill.

We tried a couple of variations, but this super-simple version was the best. New York City’s Cafe Gitane gets credit for this particular combination; they serve it as a staple of their brunch menu. And I know why, it’s fabulous with eggs and fruit on a lazy Saturday morning. But it’s equally good as an appetizer on a warm summer evening.

Maybe you have a version of avocado toast that you love. Yes? I’d love to hear about it…

Grilled Avocado Toast

Prep: 5 minutes
Cook: 6 minutes
Total: 11 minutes
Course: Snack
Cuisine: American
Calories: 80
Servings: 8 toasts
This is the kind of recipe where the ingredient amounts will vary completely according to your tastes. The amounts here are a suggestion, but feel free to switch it up any way you like. Of course the recipe is easily scaled for a few or a crowd. Don’t smash your avocados too far ahead or they’ll turn brown. You can add a bit of lemon juice to avoid this, but it will change the flavor of the toasts. (If you do this let me know how it tastes.)


  • 8 thick slices crusty whole grain bread
  • 2 avocados peeled, seeded and lightly smashed (see headnote)
  • good quality extra virgin olive oil
  • crushed red pepper
  • flaky sea salt such as Maldon


  • Heat your grill to medium-high. If you cook on a charcoal grill, even better – thee toasts will have even more smoky-good flavor.
  • Place the bread slices on the grill with a bit of space between. Toast for about 3 minutes per side, or until they take on a nice char, but aren’t burned. Remove the toasts and arrange on a serving platter. Divide the smashed avocado between the toasts, smashing it down with a fork. Now douse with a generous drizzle of olive oil. Sprinkle with crushed red pepper and flaky sea salt to taste. Serve hot.


Calories: 80kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 244mg | Fiber: 3g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Paula @ Vintage Kitchen says:

    Your avocados look perfect; I never get them like that except when I don´t intend to take a picture, then I open them up and they are perfect!
    I could eat avocado toast almost every day, never tire of it. I use a bit of lemon juice and tabasco instead of red pepper flakes. Wonderful pic!

    1. Marissa says:

      mmmm I like the idea of Tabasco – that vinegar kick would be great.