Ingredients
Dry
- 4 slices Sourdough bread (Crusts removed for traditional tea sandwich style)
- 0.25 tsp Sea salt (To taste)
- 0.25 tsp Black pepper (Freshly cracked)
- 0.25 tsp Red pepper flakes (Optional)
Other
- 2 qty Radishes (Very thinly sliced)
- 0.25 cup Microgreens (Washed and dried)
Wet
- 2 qty Ripe avocado (Pitted and peeled)
- 1 Tbsp Lemon juice (Freshly squeezed)
- 1 tsp Extra virgin olive oil (For drizzling)
Method
- 1. Lightly toast the crustless sourdough slices until golden and crisp.
- 2. In a small bowl, mash the avocados with the lemon juice, sea salt, and black pepper until smooth but still slightly chunky.
- 3. Spread the avocado mixture evenly and thickly over the toasted bread slices.
- 4. Layer the thinly sliced radishes over the avocado in an overlapping pattern, then top with a small pinch of microgreens.
- 5. Carefully slice each piece of toast into three small fingers or four triangles for a classic high tea presentation.
- 6. Finish with a light drizzle of extra virgin olive oil and a sprinkle of red pepper flakes before arranging on a tiered serving tray.
Chef's notes
For an extra layer of flavor, lightly rub a cut clove of garlic on the warm toasted bread before spreading the avocado.