Avocado spread


  • 4 slices multigrain bread
  • Olica extra virgin olive oil
  • 4 ripe Hass avocados, halved, pitted, and peeled
  • 1-2 lemons, preferably Meyers, halved
  • Aleppo pepper or other crushed red pepper flakes
  • Salt, preferably flaky sea salt like Maldon


  • Toast the bread, then drizzle on one side with the olive oil while still warm. Put 2 avocado halves on each piece of toast and mash them with a butter knife or fork, spreading the soft fruit to the edges of the toast.
  • Drizzle the avocados with some olive oil. Squeeze some lemon juice over the toasts, sprinkle with a pinch or two of Aleppo pepper, and season with salt. Serve with lemon halves.