Elevate your appetizer table with these Lox & Avocado Toast Points, featuring creamy smashed avocado and silky smoked salmon layered on toasted bread triangles, finished with red onion, capers, and herbs. A perfect bite-sized treat for brunches, parties, or elegant entertaining.
Yields 16 Servings Servings Quarter (4 Servings) Half (8 Servings) Default (16 Servings) Double (32 Servings) Triple (48 Servings) Prep Time 15 minsTotal Time 15 minsMakes 16 toast points
For the Toast Points
4 slices of good-quality sourdough or rye bread
Olive oil (for brushing)
1 clove garlic (optional, for rubbing)
For the Avocado Spread
2 ripe avocados
1 tbsp lemon juice
Salt & freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
Toppings
4 oz lox or cold-smoked salmon, thinly sliced
2 tbsp finely diced red onion
1 tbsp capers, drained
Fresh dill fronds or microgreens, for garnish
Lemon zest, to finish
Toast the Bread
1
Preheat oven to 375°F (190°C).
Cut each slice of bread diagonally into 4 triangles (toast points).
Lightly brush both sides with olive oil and arrange on a baking sheet.
Bake for 8–10 minutes, flipping once, until golden and crisp.
Optional: While warm, gently rub the surface with a cut garlic clove for added flavor.
Make the Avocado Spread
2
Scoop avocados into a bowl, add lemon juice, salt, pepper, and red pepper flakes (if using).
Mash to your desired texture — smooth or chunky.
Assemble the Toast Points
3
Spread each toast triangle with avocado.
Top with a slice or fold of lox.
Sprinkle with red onion, capers, and lemon zest.
Garnish with dill or microgreens.
Pairing Suggestions
Tips & Notes
5
Bread matters: Choose a sturdy, slightly tangy bread like sourdough, rye, or even pumpernickel for a Nordic vibe.
Add crunch: Sprinkle with everything bagel seasoning for a fun twist.
Vegan option: Swap lox for thinly sliced smoked carrot “lox” or marinated roasted red peppers.
Make-ahead: Toast the bread and prep toppings in advance. Assemble shortly before serving to maintain crispness.
Ingredients Makes 16 toast points
For the Toast Points
4 slices of good-quality sourdough or rye bread
Olive oil (for brushing)
1 clove garlic (optional, for rubbing)
For the Avocado Spread
2 ripe avocados
1 tbsp lemon juice
Salt & freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
Toppings
4 oz lox or cold-smoked salmon, thinly sliced
2 tbsp finely diced red onion
1 tbsp capers, drained
Fresh dill fronds or microgreens, for garnish
Lemon zest, to finish
Directions Toast the Bread
1
Preheat oven to 375°F (190°C).
Cut each slice of bread diagonally into 4 triangles (toast points).
Lightly brush both sides with olive oil and arrange on a baking sheet.
Bake for 8–10 minutes, flipping once, until golden and crisp.
Optional: While warm, gently rub the surface with a cut garlic clove for added flavor.
Make the Avocado Spread
2
Scoop avocados into a bowl, add lemon juice, salt, pepper, and red pepper flakes (if using).
Mash to your desired texture — smooth or chunky.
Assemble the Toast Points
3
Spread each toast triangle with avocado.
Top with a slice or fold of lox.
Sprinkle with red onion, capers, and lemon zest.
Garnish with dill or microgreens.
Pairing Suggestions
Tips & Notes
5
Bread matters: Choose a sturdy, slightly tangy bread like sourdough, rye, or even pumpernickel for a Nordic vibe.
Add crunch: Sprinkle with everything bagel seasoning for a fun twist.
Vegan option: Swap lox for thinly sliced smoked carrot “lox” or marinated roasted red peppers.
Make-ahead: Toast the bread and prep toppings in advance. Assemble shortly before serving to maintain crispness.
Lox & Avocado Toast Points
