Avocado Mash on Multigrain Toast

["Recipe and photo courtesy of\u00a0Canal House Cooks Every Day<\/a>\u00a0(Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer.\u00a0Reprinted with permission from the authors.<\/em>","Recipe and photo courtesy of\u00a0

Ingredients

4 slices multigrain bread
California Olive Ranch 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

Instructions

Toast the bread, then drizzle on one side with the California Olive Ranch extra virgin 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 California Olive Ranch extra virgin 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.