While you get your toast ready, prepare all your components: trim and thinly slice the spring onions, finely mince the red chili into small, even pieces (this helps the heat distribute evenly), mince the garlic, and roughly chop the fresh cilantro. Juice your limes into a small bowl or cup. Having everything prepped and ready ensures your guacamole comes together quickly and maintains its bright, fresh color—the lime juice is key to preventing oxidation.

Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a medium bowl. Immediately pour the lime juice over the avocado and gently fold it in with a fork—this stops browning and starts breaking down the avocado to your preferred texture. I like to leave some texture rather than making it completely smooth, so I aim for chunks about the size of a small pea. Add the minced garlic, sliced spring onions, minced red chili, sea salt, and black pepper, then gently fold everything together until just combined. Finish by folding in the fresh cilantro.

Toast your bread until it's golden and crispy—this provides a sturdy base and prevents sogginess. While the toast is still warm, drizzle lightly with the extra virgin olive oil, which helps carry the flavor and adds richness. Working quickly, spread the guacamole onto each toast in an even layer about 10mm thick. I recommend spreading from the center outward to ensure even coverage without crushing or tearing the toast.