Soak the bamboo skewers in water for 15 minutes to prevent them from burning. Thinly slice the radishes. Slice open the avocado and remove the pits. Prepare the grill for medium heat and thread the cherry tomatoes on the skewers.

Brush the avocado halves and the tomato skewers with a drizzle of olive oil.

Place the avocado halves face down on the grill until you get grill marks. Rotate the tomato skewers to get all sides. Place the country bread on the grill just until you get some grill marks. It will take only a minute or less per side, so watch carefully.

Assemble the Smoky Avocado Toasts. Brush olive oil on the bread, scoop out the avocado with a spoon and slice. Place or spread it on the bread.  Continue with the radish slices, the blistered tomatoes. Season with salt and pepper.  Top with sprouts, micro greens or fresh herbs (I used snipped basil from the garden) and drizzle with olive oil and a splash of wine vinegar.