How to Make Avocado Toast

Hiya! Today’s post is hardly a recipe…It’s more like a how-to. A how-to on avocado toast to be exact. I recently watched a demonstration by Chef Jet Tila on how to make avocado toast while creating a beautiful presentation too! Like if you were to buy it at a bistro! I was so impressed by how easy it was, I wanted to share it with all of you!

Let’s get started. First thing’s first. You’re going to need a perfectly ripe Hass avocado. There are a few ways to tell if avocados are ripe. I prefer the first way.

Squeeze the avocado: Place the avocado in one hand and apply a gentle squeeze, trying not to apply too much pressure with your fingertips. If the avocado gives a little, it is ripe. I buy my avocados when they are still green, under ripe, and rock hard so it’s easy to tell if the avocado gives.
Peek under the stem: Remove the stem “button” and look at the color on the avocado. If the color is:
- Green – the avocado is ripe
- Brown – the avocado is overripe
- If the stem doesn’t come off, then the avocado is under ripe
Press the stem: This is the newest method I’ve come across and is recommended by Chef Jet. Gently press the stem “button” into the avocado and if it sinks into the avocado, then it’s ripe!

Once you have your perfectly ripe avocado, cut off the top and bottom to make it easier to peel later on.

Stand the avocado on the larger end and insert the knife into the smaller end, evenly dividing the avocado.

Run the knife around the entire avocado without removing the knife, until the entire avocado is split.

Hold still one half of the avocado, and with the other hand, twist the other half off.

Carefully “tap” the seed with the knife and gently twist the knife to remove the seed out.

To release the seed from the knife, use a wooden spoon and push the seed off.

Peel the skin off, beginning at the point formed at one of the bases.

Place the peeled avocado halves cut-side down and create slices by running the knife from the top of the cutting board to the bottom, as opposed to the up and down dicing motion. This helps create clean cuts because there’s less resistance.

Now for my favorite part…gently push over the slices with the length of your fingers, beginning from the wider side, creating a domino effect.

Slide the knife under the slices in one swoop for easy transferring.

Place it on your preferred toast of choice. I like to use crusty sour dough or simple whole wheat sliced bread that has melted cheese on top. Or you can simply spread on some softened butter.

From here you can fancify it anyway you want. Add tomatoes, feta, balsamic vinegar, olive oil, prosciutto. Anything you want! Me? I like to sprinkle on some freshly cracked black pepper. What can I say? I’m a simple gal :D