Miso‑Marinated Charred Avocado Toast with Pickled Watermelon Radish

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A savory‑umami toast featuring miso‑marinated avocado that’s lightly charred for smoky depth, topped with tangy pickled watermelon radish, toasted sesame seeds, and fresh herbs. Crunchy sourdough provides the perfect base for this vibrant, bite‑size brunch favorite.

Prep Time: 20 minutes (plus 15‑minute quick pickle)

Cook Time: 5 minutes

Servings: 4

Ingredients:

4 thick slices Rustic sourdough bread, sliced

2 (medium) Ripe Hass avocados

1 tablespoon White miso paste

1 tablespoon (for avocado) + 2 tablespoons (for pickles) Rice vinegar

1 teaspoon Sesame oil

1 teaspoon Honey or agave nectar

1 small clove Garlic, minced

1 teaspoon Fresh ginger, grated

1 teaspoon Soy sauce (optional)

2 teaspoons (for brushing bread) Olive oil

1 small radish (about 1/2 cup) Watermelon radish, thinly sliced

1 teaspoon Sugar

½ teaspoon Salt

1 tablespoon Toasted sesame seeds

1 tablespoon Fresh cilantro leaves, chopped

1 tablespoon Chives, finely sliced

optional, to taste Crushed red pepper flakes

to taste Freshly ground black pepper

a pinch (optional) Lemon zest

Instructions:

  1. In a small bowl whisk together 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt until dissolved. Add the thin watermelon radish slices, toss to coat, and let sit at room temperature for 15–20 minutes while you prepare the rest of the dish. Drain and pat the radish slices dry before using.
  2. 2. Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Add the white miso paste, 1 tbsp rice vinegar, sesame oil, honey, minced garlic, grated ginger, and soy sauce (if using). Mash together until the mixture is creamy yet still slightly chunky; season with a little black pepper and set aside.
  3. 3. Preheat a grill pan or cast‑iron skillet over medium‑high heat. Lightly brush each slice of sourdough with olive oil on both sides. Grill the bread until golden brown with attractive char marks, about 2 minutes per side. Transfer to a plate.
  4. 4. Place the miso‑avocado mixture onto a parchment‑lined baking sheet, spreading it into a thin, even layer. Position the sheet under a preheated broiler for 1–2 minutes, watching closely, until the top develops a subtle charcoal‑kissed edge. Alternatively, you can quickly sear the avocado spread in the hot grill pan for 30 seconds per side.
  5. 5. Assemble the toast: spread a generous spoonful of the charred miso‑avocado onto each toasted slice. Top with a few pickled watermelon radish ribbons, arranging them in a fan or overlapping pattern.
  6. 6. Finish each piece with a sprinkle of toasted sesame seeds, chopped cilantro, sliced chives, a pinch of crushed red pepper flakes (if using), and a light dusting of lemon zest. Serve immediately while the toast is warm and the avocado is still smoky.
  7. 7. Optional: Drizzle a few drops of extra‑virgin olive oil or a tiny splash of soy sauce around the plate for added gloss and flavor.

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