# What You Need:
→ Bread Base
01 - 4 slices rustic sourdough, whole grain, or gluten-free bread
→ Avocado Mixture
02 - 2 ripe avocados
03 - 2 teaspoons lemon juice
04 - ½ teaspoon sea salt
05 - ¼ teaspoon freshly ground black pepper
→ Topping 1: Classic Tomato & Basil
06 - 6 cherry tomatoes, halved
07 - 2 tablespoons crumbled feta cheese
08 - Fresh basil leaves
→ Topping 2: Smoked Salmon & Dill
09 - 2 slices smoked salmon
10 - 1 tablespoon cream cheese
11 - Fresh dill sprigs
12 - ½ teaspoon capers
→ Topping 3: Spicy Chickpea & Radish
13 - ¼ cup cooked chickpeas, lightly smashed
14 - ½ teaspoon smoked paprika
15 - 3 radishes, thinly sliced
16 - 1 teaspoon olive oil
→ Topping 4: Egg & Sriracha
17 - 1 hard-boiled egg, sliced
18 - 1 teaspoon sriracha or hot sauce
19 - Chives, chopped
# Steps:
01 - Toast all bread slices to preferred crispness using a toaster or grill pan.
02 - In a mixing bowl, mash avocados with lemon juice, sea salt, and black pepper until creamy with some texture remaining.
03 - Evenly distribute the avocado mixture over each toasted bread slice.
04 - Top one slice with halved cherry tomatoes, sprinkle crumbled feta cheese, and garnish with fresh basil leaves.
05 - Spread cream cheese thinly on the second toast, layer smoked salmon, then add capers and fresh dill sprigs.
06 - Mix chickpeas with olive oil and smoked paprika, spoon over third toast, and top with thinly sliced radishes.
07 - Place sliced hard-boiled egg on last toast, drizzle with sriracha, and scatter chopped chives on top.
08 - Serve all avocado toasts immediately while bread remains crisp.
