Spread the chèvre on the sourdough bread (toast first if desired).
Evenly add the avocado slices on top of the chèvre. Sprinkle with kosher salt, freshly ground black pepper, and a pinch of chili flakes. Drizzle lightly with olive oil.
Toss the arugula or greens and radish with a light drizzle of good quality extra virgin olive oil. Add to the top of the toast.
Grab a fork and knife and dig in!
Recipe courtesy of Gwendolyn Smith. Check out her ad-free food blog, The Wandering Hearth: www.thewanderinghearth.com, for more recipe inspiration, meal plans and thoughts on eating well. Original recipe can be found here.