Prep the bread: Slice your bread into bite-sized squares or small rounds. Aim for about 2-inch pieces—small enough for two bites, big enough to hold toppings.

Toast it right: Brush both sides lightly with olive oil and toast in a skillet over medium heat until golden and crisp, 2–3 minutes per side. You can also use a toaster or oven, but a skillet gives the best crunch.

Mash the avocado: Scoop the avocado into a bowl. Add a squeeze of lemon juice (about 1–2 teaspoons), a small pinch of salt, a little pepper, and a tiny grated garlic clove. Mash until creamy with a few small chunks.

Taste and adjust: Add more lemon, salt, or pepper to your liking. If you like heat, stir in a pinch of red pepper flakes.

Assemble the base: Spread a generous layer of avocado mash onto each toast bite. Don’t be shy—this is the star.

Add sprouts: Place a small tuft of sprouts on top of each toast. Press gently so they stick to the avocado.

Finish with flavor: Drizzle a thread of olive oil, sprinkle a bit more salt, and add lemon zest. If using herbs, finely chop and scatter them over the top.

Optional extras: Add thin slices of cherry tomato or cucumber, a pinch of everything bagel seasoning, or a few toasted seeds for extra crunch.

Serve: Arrange on a platter and serve right away while the toast is crisp and the avocado is fresh.