Avocado Toast Bites
Crispy bread rounds topped with creamy mashed avocado and finished with a sprinkle of flaky salt—ready in 10 minutes. Perfect for snacking, appetizers, or a light breakfast.
- Total time
- 10 min
- Servings
- 4
- Calories
- 142
- Protein
- 4g
Ingredients
- 1 loaf, about 8 oz bread (baguette or ciabatta)
- 2 ripe avocados
- ½ whole lemon
- ¼ teaspoon flaky sea salt
- ⅛ teaspoon red pepper flakes (optional)
Instructions
- 1
Cut the bread crosswise on a slight angle into 0.5-inch-thick slices, like slicing bread for toast. You should have 16–20 slices total.
- 2
Arrange the bread slices in a single layer on a large skillet or toaster oven tray, with no overlap.
- 3
Heat a large skillet over medium-high heat until a drop of water sizzles and evaporates instantly, about 1 minute.
- 4
Working in batches so the skillet is not crowded, place bread slices in the hot skillet and toast until the bottom is golden brown and feels firm when pressed, about 90 seconds.
- 5
Flip each slice and toast the other side until golden brown and crisp, another 60–90 seconds, then transfer to a plate.
- 6
Repeat step 4–5 with remaining bread slices until all are toasted; set them aside to cool for 1 minute.
- 7
Cut each avocado in half lengthwise around the pit, twist the halves apart, and remove the pit by pushing it out with your thumb.
- 8
Scoop the avocado flesh into a small bowl using a spoon, pressing it gently against the side of the bowl to break it into chunks.
- 9
Squeeze the juice from the lemon half over the avocado and mash with a fork until it reaches the texture of chunky guacamole, about 30 seconds.
- 10
Spread or spoon about 1 tablespoon of the mashed avocado evenly onto the top of each toasted bread slice.
- 11
Sprinkle a tiny pinch of flaky sea salt over each toast bite, then a lighter pinch of red pepper flakes if desired.
- 12
Serve immediately while the toast is still warm and crispy.
Tools you’ll need
- serrated bread knife
- large skillet
- small bowl
- fork
- spoon
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