• 1-2 tablespoons of olive oil, melted butter or oil of choice

• 1-2 loaves of artisanal bread, sliced 1⁄2-inch thick

• 5-6 avocadoes, pitted, peeled and sliced

• 1 lemon, cut in half

• Salt and pepper, to taste

• Toppings galore, choose just few or many:

• Smoked salmon, anchovies or sardines

• Ricotta or Mascarpone cheese

• Eggs, hard or soft-boiled, poached, or fried

• Radishes, mixed colors thinly sliced and/or watermelon radish, peeled and thinly sliced

• Baby bell peppers, snap peas, or any other veggies you enjoy

• Pickled peppers, caper berries, olives or any other savory pickled toppings

• Fresh herbs and edible flowers, any variety you like

• Finishers: sea salt, pepper, hot sauce, chili flakes, lemon wedges to squeeze

• Homemade or high quality dispensary-bought THC-infused olive oil, view our Canna-oil recipe here!

1. Lightly brush the bread slices with some of the oil or butter on both sides, if desired. Use either a toaster oven, grill, heavy pan on the stove or your oven’s broiler to toast the bread slices to your desired doneness.

2. Next, top each toast with avocado slices, mashing with a fork if you like. Squeeze a little lemon juice over each piece and season the avocado lightly with salt and pepper before adding additional toppings.

3. Top each toast with varied delightful toppings: Smoked Salmon, dollops of mascarpone or ricotta cheese, hard-boiled eggs, thinly-sliced radishes, snap peas or other veggies, sardines if that’s your thing, olives, pickled peppers, spring onions or green onions, herbs, edible flowers, chili flakes, hot sauce, lemon wedges, sea salts and fresh-ground pepper.

4. Cut toasts in to 2-3 pieces if serving a crowd. Serve with cannabis infused olive oil, drizzling it on right before eating.

Hungry for more? Introducing, Smoke it. Eat it. Drink it., the official cannabis cookbook by RISE. From cookies to pizza to cocktails and everything in between: DOWNLOAD NOW