Smashed white bean and avocado toast

Amounts in the steps are for the original 2 servings. Use the ingredient list for your amounts.

1. Put the beans in a medium bowl and mash them with a fork or potato masher until mostly smooth with a few whole beans left. Scoop in the avocado and mash it in, then stir in the lemon juice, garlic, salt, pepper and 1 tablespoon of the olive oil. Taste and add more salt if needed.

2. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the cherry tomatoes cut side down with a pinch of salt and cook without stirring until they blister and soften, about 3 minutes.

   Start 3 min timer

3. While the tomatoes cook, toast the sourdough in a toaster or under the broiler until deep golden and crisp, 2 to 3 minutes.

   Start 2:30 timer

4. Spread the bean and avocado mash thickly over the toast. Spoon the blistered tomatoes and their juices on top, scatter with the basil and red pepper flakes, if using, and serve right away.