Brush both sides of thick sourdough slices with olive oil, then toast at 350°F for 5–7 minutes until edges are golden brown and crisp.

In a medium bowl, mash ripe avocado with a squeeze of lemon juice, a pinch of salt, and freshly cracked black pepper until creamy but still slightly chunky.

Use a butter knife or spatula to spread the avocado mixture onto each warm toast, aiming for a smooth, roughly ¼-inch thick layer.

Sprinkle halved cherry tomatoes, crumbled feta, and a pinch of chili flakes over the avocado, then finish with fresh herbs.

Arrange the avocado toast bites on a serving platter, drizzle with extra virgin olive oil, and serve immediately.