# 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 - Chopped chives
# How to Cook:
01 - Toast bread slices until golden and crisp to desired texture.
02 - In a bowl, mash avocados with lemon juice, sea salt, and black pepper until creamy with slight texture.
03 - Evenly spread the mashed avocado over each toasted bread slice.
04 - Top with halved cherry tomatoes, crumbled feta, and fresh basil leaves.
05 - Spread cream cheese thinly, layer smoked salmon, then sprinkle capers and fresh dill sprigs.
06 - Toss chickpeas with olive oil and smoked paprika, spoon over toast, and top with radish slices.
07 - Arrange sliced hard-boiled egg, drizzle with sriracha, and garnish with chopped chives.
08 - Serve immediately while toasts remain crisp.
