The Easter/Passover weekend needs a delicious brunch dish that is simple to make so you don’t end up slaving away in the kitchen. The less time you spend prepping and cooking, the more time you have for connecting with others. How sweet is that? Whether you are hosting brunch this year, or a guest of someone else, a variety of avocado toast creations will surely please.

There is no right way to build your beautiful toasty treat, and I do not have a recipe per se. Rather, I’ve outlined a few steps and toast variations below. So use your imagination and play!

1. Grab a couple slices of artisan, crusty bread. (The thicker and more dense the better.) Toast to crispy perfection.

2. In a bowl, mash just ripe avocado with a fork, leaving a few chunky pieces. Divide between slices of toast.

3. Top the avocado with a variety of veggies and sprinkly things. For the toast pictured here, I used shaved watermelon radish and slivered pickled carrots I had in the refrigerator. Then I sprinkled each with cilantro, hemp seeds, coarse sea salt, black pepper, and chili flakes. Done and Done!

A few more toast variations using avocado and mashed English peas:

Mashed Avocado, Truffle Sea Salt, Cracked Black Pepper, Buttery Olive Oil

Mashed Avocado, Fresh Chiffonade Basil, Sliced Heirloom Tomatoes, Crushed Pistachios, Olive Oil, Sea Salt

Mashed English Peas, Fresh Chopped Mint, Sea Salt, Shaved Radishes and Fennel

Mashed Avocado, Macerated Garlic, Chopped Castelvetrano Olives, Grassy Olive Oil, Sea Salt

Mashed Avocado, Poached or 6-Minute Eggs, Carrot Ribbons, Dukkha (Recipe below)

Mashed Avocado, Za’atar Spice Blend, Tahini, Chopped Parsley

Mashed English Peas, Pumpkinseed Pesto, Toasted Pine Nuts, Pink Salt

Dukkha

Makes 1-cup

Ingredients:

1/2 cup almonds

1/4 cup coriander seeds

1/2 cup almonds

1/4 cup coriander seeds

3 tablespoons sesame seeds

2 tablespoons cumin seeds

1 tablespoon black or green peppercorns

1 teaspoon dried mint leaves

1 teaspoon sea salt

Preparation:

1. Heat a heavy skillet over high heat, add almonds, and dry-toast until slightly browned and fragrant.
2. Remove from the heat and cool completely. Repeat toasting method for each of the seeds and peppercorns. Allow each of them to cool.
3. Place almonds, seeds, mint, and salt in a mortar, and pound with pestle until the mixture is crushed. You can also pulse ingredients in a food processor until crumbly, but be sure not to over process. You want it to be finely milled, but not a paste.

* Enjoy on a variety of foods such as the toast above, eggs, salads, mezze platters, hummus, wraps, and soup.