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.)
2avocadospeeled, seeded and lightly smashed (see headnote)
good qualityextra virgin olive oil
crushed red pepper
flaky sea saltsuch 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.