Prepare the beans: Put the drained and rinsed cannellini beans into a medium bowl. Use a fork or a potato masher to smash them until mostly smooth but with some small bean bits remaining. Why: leaving a little texture gives mouthfeel and contrast with the avocado — completely puréed beans can taste too one-note.

Season and brighten the bean mash: Add 1 teaspoon of lemon juice and a generous pinch of sea salt to the mashed beans; stir to combine. Taste and adjust — the lemon brightens the beans and the salt draws out their flavor. Why: acid lifts the natural creaminess of the beans and prevents the finished spread from tasting flat.

Prep the avocado: Halve the avocado, remove the pit and scoop the flesh into a separate bowl. Lightly mash with a fork so it’s still chunky (you want creamy but not soupy). Add the remaining 1 teaspoon lemon juice and a pinch of salt to keep color and sharpen flavor. Why: keeping the avocado slightly chunky preserves contrast and prevents it from releasing too much water when mixed with the beans.

Combine avocado and beans: Fold about two-thirds of the avocado into the mashed beans and reserve the remaining third for topping. Combine gently — you want a marbled, light-green spread. Why: mixing some avocado into the beans adds richness and silkiness while the reserved avocado provides a fresh textural layer on top.

Toast the bread: Brush each slice lightly with olive oil (about 1/2 tsp per slice) and toast in a skillet over medium heat or under a broiler until the surface is deep golden and edges are crisp (about 2–3 minutes per side in a skillet). If using a skillet, you can add a small knob of butter for a richer flavor. Why: a hot, dry sear on the bread creates crunchy contrast and prevents the toast from going soggy under the spread.

Flavor the toast (optional): While the toast is still warm, rub one side gently with the cut side of the garlic clove. Why: the garlic imparts a subtle, aromatic background note without overpowering the dish; warmth releases the garlic oils into the bread.

Assemble: Spread a generous layer of the bean–avocado smash on each slice of toast, leaving a small border. Top with slices of the reserved avocado arranged on top for texture and visual appeal. Why: layering keeps textures distinct — a broad base of smash for creaminess, sliced avocado for freshness and shape.

Finish with radish and chili oil: Scatter the thin radish slices over each toast for peppery crunch. Drizzle 1/2 teaspoon chili oil per toast in a few drops or a thin line across. Why: radish adds a crisp, sharp counterpoint and chili oil adds heat and an aromatic, slightly smoky oiliness that ties the dish together.

Season and serve: Sprinkle with a pinch of flaky finishing salt and a grind of black pepper. Taste and add more lemon or salt if needed. Serve immediately so the toast stays crisp. Why: finishing salt gives a satisfying crunch and concentrated bursts of salt that elevate every bite.

Storage note: If you have leftovers of the smash, transfer to an airtight container, press plastic directly on the surface to limit air contact and refrigerate for up to 24 hours. Why: avocado oxidizes quickly; pressing plastic prevents browning and preserves flavor for short-term storage.