Don’t get me started on this one – I could eat these toasts every day. I love the flavors and textures, and they look pretty, too. Two fun things: super-quick “pickled” radish slices, and a drizzle of honey at the finish. With the salty blue cheese, creamy avocado, toasty pecans, and nutty baby kale, this is one satisfying supper. A hearty multi-grain bread makes the perfect foil for the richness of the avocado and blue cheese.

Makes 2 toasts

  • 2 radishes, trimmed and cut into very thin slices
  • 1½ teaspoons fresh lemon juice
  • Pinch of sugar
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil,  plus more for brushing
  • 2 slices of multi-grain bread (each about ½ inch thick, preferably oval slices about 6 inches long)
  • 3 tablespoons good-quality blue cheese, like Bluebird or Great Hill Blue, crumbled
  • 1 small ripe-but-firm avocado, cut in half and sliced
  • 1 cup baby kale leaves, preferably a frilly variety like Red Russian
  • 1 to 2 tablespoons toasted pecans, finely chopped
  • Local honey, for drizzling

1. Preheat the oven broiler to high. In a small bowl, combine the sliced radishes with ½ teaspoon of the lemon juice, the sugar, and a pinch of salt and toss well. Set aside.

2. In another small bowl, whisk together the remaining 1 teaspoon lemon juice, 1 tablespoon of the olive oil, and a pinch of salt.

3. Place the bread slices on a small baking sheet and brush one side of each piece generously with olive oil (about 1 teaspoon per slice). Broil until nicely browned. Flip over and broil other side until lightly browned.

4. While the toast is still warm, use a sandwich knife to smear 1½ tablespoons of blue cheese on the olive-oil-brushed side of each piece of toast. Arrange the avocado slices over the cheese (half an avocado per piece), season with a bit of salt, and drizzle with a tiny bit of the lemon and oil mixture. In a small bowl, toss the kale with the remaining lemon and oil mixture and mound it on top of the avocado, distributing it evenly between the slices. Drain the radish slices and tuck them among the kale leaves. Sprinkle the pecans over all, and drizzle lightly with honey. (A fork is a great tool for drizzling honey. Gently rewarm your honey if it has become grainy.) Cut the toast slices in half and serve.

This recipe was originally published with the article, Toast With the Most.