re: Avocado toast recipes?

I eat this about once a week, when avocados are cheap. My favorite base is a thin slice of miche (sourdough part whole grain traditional French style loaf), usually from Breads on Oak. Very lightly toasted, generously smeared with smashed avocado, sprinkled with sea salt, a squeeze of lime or sprinkle of cider vinegar, and cracked black pepper. It's a pointless endeavor unless you have delicious bread and a very ripe avocado. To me, the base bread needs to be lean (i.e., not brioche or challah or squishy sandwich loaf) and distinctly flavorful....like a seedy multigrain.