I have been having coffee and breakfast dates with my friends and family lately because weekdays are impossible with young kids and weekends book up so fast. It’s a way to make sure we get together. Every time I make them this unassuming avocado toast and they take a bite as they update me on their lives, it stops them in their tracks and they lose all train of thought. “oh my word” is what they say, or some other expletive. The point is, they stop talking and keep eating. So much more than the sum of it’s parts, don’t let this sleeper of an avocado toast fool you, it will knock your socks off when you least expect it. Don’t skip the radish or the dill, they add the cool, fresh flavor that puts this toast over the top.

Serves 4


2 TB unsalted butter, softened

2 TB miso paste (any will do here)

4 large slices artisan bread, sliced 1 inch thick (sourdough or any other crusty, rustic bread you can find)

2 ripe avocados, pit and skin removed, quartered and sliced.

2 TB honey

1 tsp toasted sesame oil

2 tsp white sesame seeds

1 tsp water

1 oz finely grated parmigiano reggiano (or about 4 tb)

flakey sea salt, a few pinches for each slice of avocado toast

freshly ground black pepper to taste

2 radishes, sliced as thin as you can get them (you can use a mandolin or a vegetable peeler if you like)

1 small sprig fresh dill (about an 1/8 of a bunch), fronds removed and stems discarded


In a small bowl, mix the softened butter with the miso paste until smooth and completely combined. Evenly spread the mixture over one side of each of the slices of bread, using up all of the mixture. If you like, you can butter both sides of the bread.

Set a cast iron skillet over low heat, place the bread, butter side down in the heated skillet and toast, low and slow, for about 2-3 minutes. Then flip and repeat on remaining side. Do not rush this process or the miso will burn.

Meanwhile, in a small pot, combine the honey, toasted sesame oil, sesame seeds and water and bring to a bare simmer. Take off heat and set aside.

Place the toasted bread on a cutting board butter side up and evenly distribute the sliced avocado on the slices of bread.

Evenly drizzle some of the sesame honey over the avocado, using up all the sesame honey.

Grate a showering of the parmigiano reggiano over each slice of avocado toast.

Place a few slices of radish on each slice of avocado toast and garnish with a few dill fronds.