Pop the sourdough slices into the toaster or grill until golden and crisp.
Scoop the avocado flesh into a bowl with lemon juice, extra virgin olive oil, salt, and black pepper. Coarsely mash with a fork, keeping plenty of texture.
Lay fresh tomato slices across the hot toasted sourdough.
Heap the smashed avocado mixture on top of the tomatoes.
Top with the crumbled feta and fresh basil leaves, then finish with a drizzle of balsamic glaze and extra cracked black pepper before serving.
2 servings